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Ode to the olive

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Although olives are high in fat, the fat is unsaturated and therefore the "good" kind. Their robust flavour makes a great addition to bland, low-fat dishes.

Article: Justine Drake from SHAPE

I olive (5g) contains 24kJ, 0,5g fat and 0,2g carbs.

Toss a drained jar of Kalamata-style olives with a few cloves of whole garlic, one or two whole fresh chillies and a few sprigs of rosemary. Roast slowly in a pre-heated I60 degrees celcius oven until soft and wrinkled. Serve as a snack with drinks or add to salads or pasta sauces.

If you are using olives in slow cooked pasta sauces or stews, only add them about I0 minutes before the end of cooking time, otherwise the whole dish will get a bitter flavour.

To make a quick tapenade, whizz one jar of de-pipped olives in a food processor with 2 anchovies (optional), a good squeeze of lemon juice, I–2 cloves garlic, I T capers. Season with milled pepper and use to spread on bruschetta, stir into pastas, dollop onto soups or add a spoon or two to your favourite vinaigrette dressing.

Toss a handful of olives into a pan of roasted vegetables I0 minutes before the end of cooking time.

Chop green olives with garlic, lemon juice and fresh herbs and use as a topping for grilled fish or chicken.