Then mix some of the tomato sauce with the courgette spaghettis, don’t put too much as you do not want the spaghettis to soggy. OLOVES were interviewed recently for JOMO. Read below to find out about our delicious olives, the excellent quality of our ingredients and the love and attention that goes into getting our OLOVES to you. To finish top up with 2 cherry tomatoes slice in half for each plate, sprinkle the basil & chive, then the toasted pine nuts.

Whether you’re adding some olives to a salad, creating a starter or a side dish, our dedicated range in this section is handy for impromptu gatherings, buffets, or leisurely picnics. Fresh, natural, green pitted Greek olives smothered in fresh lemon, fragrant rosemary and just a little garlic. 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. Make the courgette spaghettis using a spiralizer (a special mandolin that you can find in speciality store), reserve aside Big, juicy, crunchy green pitted Greek olives seasoned with cheeky little piri-piri peppers, a sprinkle of chili and aromatic oregano.

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.

Q: Can you talk to us about how your Oloves are made? From sourcing the olives to the ingredients they are coated with. Well you're in the right place. Our delicious selection of olives, antipasti, tapas and mezze are ready to enjoy without any prep hassle.A: Our wonderful green olives are grown and cultivated in northern Greece on the Halkidiki Peninsula, a location providing the perfect climate and soil to produce superb table olives that are known for their size, firmness and peppery taste. We harvest around mid-September time and then brine cure for around 6 months. We then pit the green olives and marinate them with these three award-winning flavour profiles: Plump, juicy, crunchy green pitted Greek olives lovingly marinated in zingy basil with a touch of fresh garlic. 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! 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. Pour the boiling water and cover the couscous with a cling film and let it rest for about 5 to 8 minutes.

In a food blender put the tomatoes, garlic, cayenne pepper, salt and extra virgin olive oil, then blend it until smooth, add water if necessary.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? 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.