150g Cornish Olive Stall Kalamata Olives
200g Cornish Olive Stall feta
4 chopped spring onions
1/2 teaspoon black pepper
2 sprigs of fresh thyme
4 tablespoons of melted butter
1 pack filo pastry
1. Preheat oven to 180°C (fan or 200°C without oven).
2. Squish the kalamata olives with the heel of your palm under a large knife to push out the stone. Roughly chop.
3. Beat one of the eggs then mix in the spring onions, olives, thyme and black pepper before beating in the feta to make a lumpy paste.
4. Cut the pastry into 8 equal rectangles then peel off two thin sheets at a time.
5. Brush melted butter on the top sheet then put 2 tsp of the feta-olive mixture along the bottom half
6. Roll up like a cigar then brush the top with the other egg.
7. Repeat until you have approx 16.
8. Bake until crispy for around 25 minutes.
9. Serve hot or cold with a nice glass of wine as an appetizer or as a dinner party snack. Or slice into 3 for a tasty aperitif.
We hope you enjoy them as much as we do!
200g Cornish Olive Stall Olives pitted your choice: suggestions; plain green halkidiki/kalamata/lemon/marok (we used plain green halkidiki and kalamata)
2 tbsp Cornish Olive Stall balsamic vinegar
3 tbsp Cornish Olive Stall Olive Oil
4 Tuna steaks
1 bag of Basil (set aside 2 leaves per tuna steak for garnishing)
600g cherry tomatoes (halved)
240g french beans
Lemon & thyme sea salt
100g Basil Pesto
2tbsp low fat natural yoghurt
1. Boil/steam the green beans.
2. Mix the Tomatoes balsamic vinegar, olives, cooked beans, 1 tbsp olive oil and juice from the lemon
3. Season with the lemon & thyme salt then add some black pepper.
4. Mix the basil leaves (tear large leaves in half) into tomato mix and stir. Fry for 5 minutes.
5. Rub remaining olive oil into tuna steaks and season with lemon & thyme seasoning.
6. Heat griddle pan or heavy based frying pan and sear tuna for 2 minutes per side.
7. Meanwhile, mix the yoghurt and pesto together.
8. Pile the tomato mix onto a plate, then place the tuna on top.
9. Top with the pesto/yoghurt dressing.
10. Garnish with the remaining basil leaves on top of the pesto dressing.
Quick, easy and delicious
1 Pouch Cornish Olive Stall Pitted Green Olives
3 tbps Cornish Olive Stall pesto
3 tbps Cornish Olive Stall Olive oil
200g Cornish Olive Stall sun blushed tomatoes
All your favourite veg (or whatever the fridge contains)
1 Small Ciabatta per person
Fresh basil leaves, torn
1. Chop then mix the veg with half the pesto and the olive oil.
2. Roast the veg until it's soft at around 190C.
3. Add the sun blushed tomatoes and olives for the last 10 minutes.
4. Cut the ciabatta in half and toast them.
5. Spread the rest of the pesto on the toasted ciabatta.
6. Load the roasted veg on top of the bread.
7. Scatter the basil leaves over.
8. Tuck in.
Makes 3 - 4
1. 2 tbsp of our Cornish Olive Stall Olive Oil
2. 500g of strong white bread flour
3. 1x 7g Sachet of dried yeast
4. 325ml of warm water
5. 1 heaped tsp of caster sugar
6. 1 heaped tsp of ground Cornish Sea Salt
1. Place the Olive oil, caster sugar, water and yeast in a jug.
2. Sieve the flour and salt together in a large bowl.
3. Make a well in the flour & pour the liquid in the centre.
4. Combine with a fork.
5. Form a dough ball from this with your hands & knead for 5-10 mins.
6. Sprinkle with flour, cover with a damp cloth & pop in your airing cupboard for 1 hour.
7. Sprinkle work surface with a little flour & 'Knock back' the dough (work into a roll-able pizza dough).
8. Divide into 3 or 4 and roll out the dough balls onto floured baking sheets
1. 250g of Cornish Olive Stall Jumbo Black Olives
2. 1 jar of Pizza sauce
3. 2 balls of Mozzarella
4. 1 pack of Pepperoni
5. A hand full of Rocket
1. Divide the ingredients for the number of bases
2. Layer the Pizza sauce, then the pepperoni, and then the mozzarella before topping with the olives
3. Place in the oven and cook for 15mins at 200C
4. Once golden and bubbling sprinkle with the Rocket and serve
We do hope you enjoy them as much as we do.
3 tablespoons Cornish Olive Stall olive oil
120g Cornish Olive Stall black Morroc olives
140g Cornish Olive Stall Sundried tomatoes
500g strong bread flour
2 teaspoons salt
1 sachet dried yeast
4 teaspoons dried mixed herbs
300ml luke warm water
1. Mix the olive oil, yeast and water in a jug.
2. Sift the flour and salt into a large bowl.
3. Roughly chop the olives and tomatoes together then mix into the flour with the dried herbs.
4. Slowly mix the liquid into the flour until a rough dough forms.
5. Turn it out onto a board and knead until a consistent dough ball forms. Add a tablespoon of water to ease the process if needed.
6. Cover and rest until it has doubled in size in around 2 hours time.
7. Knock back the dough then leave for 4 hours or ideally overnight; it'll grow again.
8. Put onto baking paper on a tray and shape into a rustic loaf, scoring 3 times across the top.
9. Bake at 200°C for around 40 minutes. You'll know it's ready when it sounds hollow when you knock the base of the loaf.
10. Let it cool in the oven as the oven cools before cutting it.
Best served with Cornish Olive Stall houmous and a nice glass of red.
Serves 6 - 8
115g/4oz Cornish Olive Stall Black Maroc Olives
2tbsp Cornish Olive Stall Cretan Olive Oil
140g/5oz Butter, softened
4tbsp chopped fresh Parsley
4 skinless, boneless Chicken breasts
1. Preheat the oven to 200C/400F. Chop the Olives. Mix half the Olives, butter and parsley together in a bowl.
2. Place the chicken breasts between 2 sheets of cling film an beat gently with a rolling pin.
3. Spread the Olive and herb butter over one side of each flattened chicken breast and roll up. Secure with a cocktail stick or tie with string if necessary.
4. Place the chicken rolls in an ovenproof dish. Drizzle over the Cornish Olive Stall Olive oil and bake in the oven for 45-55 minutes or until tender and juices run clear when the chicken is pierced with the point of a sharp knife.
5. Transfer the chicken rolls to a cutting board and discard the cocktail sticks or string. Using a sharp knife cut into slices, then transfer to plates and serve.
Do you have any recipes using our Olives? Message us and we might share them on our social media pages.
1. Cornish Olive Stall plain pitted green olives
2. Cornish Olive Stall lemon olives to serve
3. 2 Shots Gin
4. 1 Shot Dry Vermouth
6. Fresh Lemon
1. Chill two martini glasses by filling with ice cubes.
2. Cut a strip from the lemon rind with a little pith included for the taste.
3. Cut the strip of lemon rind into a neat rectangle and place to one side for later.
4. In either a cocktail shaker or a pint glass & tumbler (see photos) filled with ice pour in the Vermouth & Gin
5. Shake or stir for 20 seconds
6. Drop a plain olive into each Martini glass and drain the cocktail shaker/pint glass on top.
7. Twist the lemon rectangle over the glass till a little oil/juice comes out. Place the twist on the edge of the glass.
8. Serve with a Cornish Olive Stall Lemon Olives.
1 tin chopped tomatoes
4 white fish pieces
100g Cornish Olive Stall sun blushed tomatoes
100g Cornish Olive Stall pitted green olives
2tbs Cornish Olive Stall olive oils
tsp dried, chopped oregano
tsp dried, chopped basil
1. Heat oven to 180C.
2. Place the fish in an oven proof ceramic dish.
3. Pour the tinned tomatoes over then scatter the olives on top.
4. Roughly chopp the sunblushed tomatoes and scatter on top.
5. Then sprinkle the herbs over.
6. Drizzle with the olive oil
7. Bake until the fish flakes and the dish is bubbling nicely (approx 25 mins depending on fillet size)