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For a quick savoury dip, drain a jar of olives, chop them up and mix with a pot of cream cheese. Add a lit­tle le­mon juice and black pep­per, then sprin­kle with chopped pars­ley. Serve with cru­dites or crisps. Driz­zle some roasted toma­toes with bal­samic vine­gar. Com­bine with cooked pasta and mix in chopped black olives and torn basil leaves. Grate some parme­san over the top. Top slices of a toasted baguette rubbed with gar­lic with a mix­ture of crum­bled feta cheese, chopped olives and a driz­zle of olive oil. Whiz up some chopped black olives, a lit­tle gar­lic, a few tbsp of ca­pers and some an­chovy fil­lets. Sea­son, then add olive oil and a lit­tle le­mon juice for a tasty tape­nade. A hand­ful of black olives makes a wel­come top­ping for pizza – ei­ther whole (pit­ted) or chopped.

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