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Spiced Olives, Three Ways

From the fantastic Comptoir Express, Lebanese olives are perfect as part of a mezze. Try with red pepper and rosemary, coriander and garlic or chilli and thyme.

From the book

Tony Kitous, Dan Lepard


Olives are an important part of Lebanese agriculture so it’s natural that they should appear in such abundance on our tables. A mezze spread will undoubtedly include a bowl of juicy olives but you’re just as likely to see them at breakfast time. While your palate may not be quite accustomed to their sharp savoury hit in the morning, the options below make a great accompaniment to drinks or as part of a mezze.

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200g olives in brine, drained
2 tbsp extra virgin olive oil
For red pepper and rosemary olives:
½ marinated red pepper, chopped
1 garlic clove, crushed
1 rosemary sprig, roughly chopped
For coriander and garlic olives:
1 garlic clove, sliced
10 stems coriander, finely chopped
For chilli and thyme olives:
½ tsp dried chilli flakes
6 thyme sprigs, roughly chopped
¼ lemon, roughly chopped


Whichever flavour you’re making, put the olives in a bowl with the oil and add the rest of the ingredients. Stir everything together well, cover and chill for a day to marinate before serving.

My Secret

If I ruled the world there would be olives on every table and at every meal, even at breakfast. So a recipe like this can be tweaked to suit your tastebuds, ensuring you always have olives on hand to help make this dream come true. Bring on the olives!


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