Ingredients
2 cups plain flour
1 cup warm water
2 tsp dry yeast
1 tsp sugar
1 tsp salt
3 tbsp olive oil
¾ cup mixed olives, pitted and roughly chopped
1 tbsp fresh rosemary leaves
Sea salt flakes, to finish
Method
In a bowl, mix warm water, yeast and sugar. Let sit for 10 minutes until frothy.
Add flour, salt and 2 tbsp olive oil. Mix until a soft dough forms.
Knead for 5 minutes, then cover and rest for 45 minutes or until doubled in size.
Press dough into a small, greased baking tray.
Dimple the surface with your fingers, drizzle remaining olive oil, and sprinkle the chopped olives and rosemary on top.
Rest for another 15 minutes.
Bake at 200°C for 20–25 minutes until golden.
Finish with a pinch of sea salt flakes and serve warm.
RECIPE 2: Classic Dirty Olive Martini
Ingredients
60ml gin or vodka
10–20ml olive brine (depending on how “dirty” you like it)
Ice
2–3 green olives, for garnish
Method
Fill a shaker with ice.
Add gin/vodka and olive brine.
Shake well for 10–15 seconds.
Strain into a chilled martini glass.
Garnish with skewered olives.
Tip: Swap regular olives for stuffed ones (garlic, feta or chilli) for an extra flavour hit.
RECIPE 3: One-Pan Mediterranean Olive & Lemon Chicken Bake
Ingredients
4 chicken thighs, bone-in, skin on
1 cup mixed olives
1 large lemon, sliced
1 red onion, sliced
3 cloves garlic, smashed
1 tbsp dried oregano
1 tsp smoked paprika
¼ cup olive oil
Salt and pepper
Method
Preheat oven to 190°C.
In a baking dish, combine chicken, olives, lemon slices, onion and garlic.
Drizzle olive oil over the top and season with oregano, paprika, salt and pepper.
Toss well to coat everything evenly.
Roast for 45–50 minutes, or until chicken is golden and juices run clear.
Serve with rice, mashed potato or crusty bread to soak up the pan juices.