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Delia Online Advertisement Promotion

One of the pleasures of the holiday season is creating delicious food for friends and family to enjoy. If you're entertaining this Christmas, discover the authentic flavours of Spanish olives and let Omar Allibhoy, olive lover and chef once described by Gordon Ramsey as the "Antonio Banderas of cooking", help you to enjoy the great taste and versatility of this Mediterranean ingredient. Not only are Spanish olives high in nutrients, low in calories and easy to digest because of their fibre content, they also bring flavour and add colour to dishes, making them an excellent ingredient for any recipe.

We're sharing Omar's three one minute marinade recipes, which will add sophistication to your Christmas canapés this seaon and make a welcome change, and healthy alternative, to crisps and nuts over the festive period. Enjoy!

For your chance to WIN a Spanish themed hamper featuring a paella pan, paella ingredients, luxury Spanish olive selection, stuffed peppers and olive pâté, watch Omar's video recipe below then visit our competitions page and leave your answer to the entry question.

For more about Spanish olives, go to www.olivesfromspain.co.uk

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Spanish olives marinated in ginger, cinnamon and cardamom

1 jar or tin of ‘turning colour’ or black Spanish olives 100ml of mild Spanish olive oil 2 cardamom pods 1 cinnamon stick 2 kaffir lime leaves 2cm of ginger

Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the ginger, crush the cardamom pods, cinnamon stick and the kaffir lime leaves, before mixing it all in with the Spanish olives and olive oil. Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container.

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Spanish olives marinated in oregano and chillies

1 jar or tin of green Spanish olives 100ml of mild Spanish olive oil 6 sprigs of fresh oregano 6 dried cayenne peppers

Drain the Spanish olives from the brine and place them in a bowl. Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies. Drizzle over the olive oil and then turn everything together to mix. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container

 

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Spanish olives marinated in pomegranate, harissa paste and sage

1 jar or tin of green Spanish olives 100ml of mild Spanish olive oil 2 sprigs of fresh sage 1 teaspoon of harissa paste A quarter of a pomegranate

Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives. Leave to stand for20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
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