Olives are delicious! There are so many different sizes, colours, and shapes, all with unique textures and tastes depending on their variety and the pickling technique used. Used in pasta, salads, casseroles, roasts or on their own they are precious and deserve our full attention and love when you have them in your home.

The olive tree is a beautiful and lovely addition to your Mediterranean garden. Ours are planted near our veranda, so as they grow we can pick them for our harvest from above and below. Look, I’m unsure if it’s an old wives tale, but… they say you must never let an olive drop to the ground from the tree. The olive is said to have a chemical reaction and can become bitter. It may be that if an olive bruises it can contaminate the entire batch of olives you’re trying to preserve? I’m not sure, but probably best to let the ‘old wife’ lead you on this one I reckon!

To really enjoy a good olive, all you need to do is heat up some olive oil with some sliced garlic and a sprig of rosemary. Cook some Kalamata olives for a minute, just to heat them. Then devour them with your cheeky glass of red and some sourdough bread dipped in extra virgin olive oil and balsamic vinegar.