We hope you enjoy olive’s recipes, restaurant reviews and travel features all the more because they’re served up with a sense of humour. But we are as serious about eating well and with a conscience as you are. Here’s what the team promises you can expect in every issue:
Triple-tested recipes We test our recipes at least three times. The cookery team tastes and adjusts them, if necessary, so you end up with the perfect dish every time. Easy recipes We believe you can eat well at home even if you don’t have bags of time. Most of olive’s recipes are quick and easy, and can be made using easily accessible ingredients. The odd challenge Weekends are for more adventurous cooking, we think, so we include some recipes that will take more time. Healthy eating 80% healthy, 20% indulgent is the way we like to eat, but you can make up your own mind – nutritional information follows recipes.
Seasonal eating We think it makes sense to use ingredients when they’re at their best. Good value Weeknight simple shows you exactly what to buy and what to cook from Monday to Friday without overspending. Provenance matters We love to fnd great ingredients from excellent producers, but there ofen isn’t time for that, so we also shop carefully in supermarkets. Where possible, we use free-range eggs and chickens, humanely reared meat, organic dairy products, sustainably-caught fsh, unrefined sugar and fairly traded ingredients. International savvy British is good, but we also like to cook dishes inspired by travel: some ingredients only grow in tropical
conditions and can’t be had without air/sea miles – it’s your choice whether to use them. Cheap eats and smart treats Transport cafs and Michelin-starred restaurants: there’s room for both in O . We may have stumbled on the places we feature during a weekend away, been invited there by an enthusiastic chef or investigated it afer a tip-of from a reader. We love hearing your views, and our Pro vs Punter feature invites you to become a restaurant critic for O . Local knowledge Rhiannon ensures our travel features arm you with insider info and recipes from exciting food destinations, writen by food journalists.