INTO THE GROVE

Helen Melser’s The Olive Tree in My Kitchen cookbook is an homage to the humble yet versatile olive tree, which, from ancient to modern times, has provided a multitude of health benefits and a wealth of culinary possibilities. Here we share some delicious recipes that celebrate this small but glorious fruit.

Extra virgin honey Makes about ½ cup

This is the result of a play day in the kitchen when I decided to see if oil and honey would work together. I am not sure if the oil absorbs the honey or the other way round, but the resulting spreadable gel-like syrup tastes delicious.

6 Tbsp extra virgin olive oil ½ cup honey

1 Pour the oil into a small saucepan and gently heat. Add the honey and slowly stir until the honey and oil are combined.

2 Leave to cool, after which it will thicken. Give it a good whisk to transform it into a thick satiny syrup with a wonderful creamy mouthfeel.

3 Store in the fridge for up to a month or in a cool, dark place up to 2 weeks. When brought back to room temperature you may see some me oil on the surface but this can be stirred ed back in before using.

4 Serve drizzled over Greek yoghurt, , ice cream or a pancake stack. It is also tasty spread on sourdough, grainy toast or crumpets. And a teaspoon added to a hot lemon drink or even your breakfast tea or coffee works well.

TIP: Make a larger batch and spread it over the cake of your choice. It coulduld also be used as a filling for a favouritee cake.

Ancient olive salad Makes about 1 cup

This "olive appetiser" dates from around 200BC and appears in Roman historian Cato the Elder’s

De Agri Cultura (On Farming). I have omitted the original fresh cumin and rue as they are not common today. But use whatever fresh herbs work for you. I also like to add some finelyy chopped red onion. ¾ cup whwhole green olives

¾ cup whole black olives

1 bubunch fresh coriander or other herbshe of choice, stalks removed, chopped

22–3 mint leaves, chopped ½ tsp crushed fennel seeds 22–3 Tbsp extra virgin olive oil 3 Tbsp red wine vinegar ½ small red onion, finely cchopped, optional

Baby salad leaves, to serve CrumbCrumbled feta, to serve 1\ Pit the olives, then finely chop and place in a bbowl with the herbs, fennel seeds, oil, vinegar and onion. Mix well, then coverco and leave for several hours or oovernight for the flavours to blend. It will keep for 2-3 days in the ffridge.

2 Serve sprinkled over baby salad leleaves. Top with crumbled feta, if dedesired.