If you have a few olives lurking in a jar in the fridge, try these quick and easy recipes.
Olive pesto dip
In a food processor, whizzÂ into a coarse paste 150g Etna Olives,Â 2 tbsp pine nuts, a small handfulÂ of flat-leaf parsley and 4-5 tbspÂ oil from the olive jar. Stir throughÂ 2-3 tbsp finely grated Parmesan andÂ season with black pepper. Wrap theÂ ends of Torinesi Grissini with tornÂ slices of Prosciutto di Parma hamÂ and serve with the pesto dip. Serves 4.
Mozzarella, pepperÂ and olive naan pizza
Place 2 large plain naan breads on a bakingÂ tray and top with slices of red onion,Â Mozzarella and Casalinga Tomatoes,Â Etna Olives and Marinated RoastedÂ Peppers in Oil with Rosemary. DrizzleÂ over a little oil from the jar of peppersÂ and cook at 200Â°C/400Â°F/gas 6 (180Â°CÂ for fan ovens) for 7-8 minutes. Serves 2.
Easy chicken traybake
To make the marinade, mix togetherÂ 2 tbsp olive oil, 1 tbsp balsamicÂ vinegar, a handful of sliced EtnaÂ Olives and a sprig of rosemary.Â Slash 4 chicken breasts and rub inÂ the marinade. Put 500g thinly slicedÂ new potatoes in a roasting dish withÂ wedges of red onion and lemon. DrizzleÂ with 1 tbsp olive oil, cover with foil andÂ cook at 190Â°C/375Â°F/gas 5 (170Â° for fanÂ ovens) for 15 minutes. Remove the foilÂ and lay the chicken on top, drizzling overÂ any remaining marinade. Recover andÂ return to the oven for 15 minutes, thenÂ remove the foil and cook for a furtherÂ 10 minutes or until the potatoesÂ areÂ cooked through. Serves 4.
Image credit: David Munns