1 cup Kalamata olives
2 cloves garlic
½ cup raisins
2 tbs fresh oregano
Juice 1 lemon
2 tbs olive oil
Process all except the oregano then pulse it in at the end.
Marinated Olives and Feta
Olives: Place in jars with a fresh bay leaf, rosemary, black peppercorns and thyme. Cover with olive oil.
Fetta: Cut into cubes and place in a jar with the same flavouring ingredients as above. You may add a whole small chili if you like some heat.
Buy unsalted nuts (cashews, macadamias, almonds – your choice) and toss them in a bowl with some spices or a spice mix. Drizzle in enough olive oil to coat and roast in a medium oven for approx 10 -15 minutes. When you can smell something delicious it is time to get them out. Cool and jar.
Here’s a very simple and delicious way of using an abundance of parsley. It’s versatile and goes well with meat and vegetables.
A couple of good handfuls of parsley
1 clove of garlic
Juice of half a lemon
Extra virgin olive oil
Place the parsley, garlic and lemon juice in a food processor. Process until well mixed and fine. Continue processing while adding olive oil until the mixture goes a little milky.
Store in a sealed container in the fridge until ready to use. Enjoy. This is a delicious way of using an abundance of parsley. It’s versatile and goes well with meat and vegetables.