Serving Suggestions
Elaia Gourmet Olives
Dessert Olives
Serving Suggestions
* For a simple but sophisticated appetiser drain some Elaia Dessert Olives and pat dry. Wrap in prosciutto and secure with a toothpick.* For the cheese board, drain well and pat dry with paper towels. Serve with a creamy Blue or shaving of Parmesan.
* Place small shortcrust pastry cases on a plate. Add a dollop of thickly whipped cream, crème fraiche or mascarpone to each case and top with 2 olives and a drizzle of syrup.
* Cover a pavlova with thickly whipped cream. Just before serving arrange as many Dessert Olives as you wish and drizzle over some syrup.
* Dessert olives are the perfect topping for this delicious Italian olive oil cake. (recipe here).
Olive & Fig
These fruits are gently simmered with traditional spices, producing a rich and aromatic confiture.Serving Suggestions
* On a wholegrain or sourdough toast for a special Sunday breakfast.* In a panini with thin slices of a good cheddar, for lunch.
* As a topping on rounds of goat's cheese or mozarella after dinner.
* It also works beautifully as an accompaniment to roast beef, pork, smoked chicken or duck either from the jar or, as they do in France, mixed with cream and served as a sauce.
Olive & Marmalade
Olives, oranges and lemons are beautifully balanced in this delicious conserve.Serving Suggestions
* A rich accompaniment to lamb, chicken, duck and ham* For a gourmet sandwich, thinly spread the marmalade and top with slices of your favorite cheese.
* Slice your favorite olive oil or sponge cake into three layers. Spread two with jam and top with whipped cream.
* Spread the marmalade onto a cooked sweet pastry base and top with slices of caramelised orange. Serve with a bowl of crème fraiche.
* Add a dollop to a warm kumara salad.
Olive & Chilli
A sweet chutney with red chilli peppers.Serving Suggestions
* An antipasto platter essential.* A moreish condiment for venison and rare roast beef.
* Spread on a pizza or pastry base, add caramilised onions, capsicum slices and crumbled feta.
* A simple appetiser, spread on toasts and top with ½ a kalamata olive.
Bon appetit