Olive Magazine

Small print

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We hope you enjoy O’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:

Small print

OUR RECIPES Because O’s recipes don’t always give exact quantities for ingredient­s such as oil and butter, nutritiona­l quantities may not always be 100% accurate. Analysis includes only the listed ingredient­s, not optional ingredient­s, such as seasoning, or any serving suggestion­s. Meat Care should be taken when buying meat that you intend to eat raw or rare. Eggs Use large eggs, unless otherwise stated. Pregnant women, the elderly, babies and toddlers, and people who are unwell should avoid eating raw and partially cooked eggs. Vegetarian Always check the labels on shop-bought ingredient­s such as yogurt, cheese, pesto and curry sauces, to ensure they are suitable. Recipe costings are based on the exact amount of ingredient used; for example, 125g of butter will be costed at half the price of a 250g pack. Our costings are always based on free-range eggs and high-welfare meat. TRAVEL The majority of our travel recommenda­tions come from specialist­s who live in, or travel frequently to, the destinatio­n they write about. Because we believe it’s important that our journalist­s experience the things they’re writing about frst-hand, at times it may be necessary for us to seek assistance from travel providers such as tourist boards, airlines, hotels etc. However, when receiving such assistance, we ensure our editorial integrity and independen­ce are not compromise­d through the following measures: • by publishing informatio­n on other appropriat­e travel suppliers and not just those who provided us with assistance. • by never promising to offer anything in return, such as positive coverage. 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 O’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 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 highlights afordable meals to cook from Monday to Friday. Provenance maters 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 freerange eggs and chickens, humanely reared meat, organic dairy products, sustainabl­y-caught fsh, unrefned 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 give you insider info and recipes from exciting food destinatio­ns, by food journalist­s.

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Boozy coco-lime pie
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