Oloves Tasty Mediterranean Flavor, 10 x 1.1oz, Pitted Green Olives with Basil and Garlic

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And when you’re done, don’t forget to hydrate with your favourite cold or warm beverage. After all, keeping yourself nourished with tasty food and drink is key to looking after yourself. Chop roughly the Oloves lemon & rosemary olives, then mix the rest of the lemon zest, rosemary & oregano, then add 2 to 4 tablespoons of olive oil depending on your taste. You cannot go wrong with our juicy, crunchy and plump Greek Oloves. With four delicious flavours to choose from you're about to become the ultimate party host! Basil & Garlic Q: Can you talk to us about how your Oloves are made? From sourcing the olives to the ingredients they are coated with. Here at OLOVES we love to create healthy, tasty recipes for our OLOVERS! Each recipe created by us features our little olives in range of versatile and healthy dishes. This recipe was created by head chef Anthony Ekizian at BNP Paribas, London!

Make the courgette spaghettis using a spiralizer (a special mandolin that you can find in speciality store), reserve aside Fresh, natural, green pitted Greek olives smothered in fresh lemon, fragrant rosemary and just a little garlic. To finish top up with 2 cherry tomatoes slice in half for each plate, sprinkle the basil & chive, then the toasted pine nuts.We have have created a ‘Raw Spaghetti Pasta’ topped with Chili and Garlic olives. Created by chief Anthony Ekizian at BNP Paribas London, this recipe features Raw Courgette with a ripe tomato and garlic sauce. And for hosting those buffets and picnics, you might want to save yourself the hassle of cleaning up and washing those containers. How about using disposable cutlery instead which you can easily pop into the bin bag?

Low in calories and high in loveliness, this dish is great alternative for those looking to create healthier diet this spring! By choosing use raw courgette as spaghetti this dish boasts high levels of vitamin A and low levels of saturated fat! Big, juicy, crunchy green pitted Greek olives seasoned with cheeky little piri-piri peppers, a sprinkle of chili and aromatic oregano.

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Boil 250ml of water, during that time mix in a bowl the couscous, 3 tablespoons of olive oil, the apricots, the zest of 1 lemon and the zest of 1 orange.