Cooking with Olives II: Olive Hash Browns

Olive Hash Browns

This is the second of our olive-based recipes, and this time I've gone with a combination with potato as again I thought the starchy, creamy potato flavours would go well with the salty, anise-tinged black olives. I've seen recipes for olive mash before, so I thought I'd take a slightly different spin and go for a hash brown.

This recipe was created using black olives from Fragata, which they kindly provided for me along with some other great ingredients. Fragata are currently running a promotion in order to win a chance to cook with the one and only Jose Pizarro! If you're interested in entering the competition, please click here. The second recipe contains piri piri peppers, which were also kindly provided by Fragata!

Cooking with Olives I: Monkfish with Saffron and Olive Sauce on Cous Cous

Monkfish with Saffron and Olive Sauce on Cous Cous

This is the first of my two recipes using black olives. I basically wanted to combine black olives with fish, because I think that neutral, meaty fish like monkfish is complimented so well by that salty, anise-like taste of the black olives. I also like to cook down the sauce until it's a thick paste, almost East African style so that the paprika, coarse garlic and saffron retain their characteristic fiery intensity.

This recipe was created using black olives from Fragata, which they kindly provided for me along with some other great ingredients. Fragata are currently running a promotion in order to win a chance to cook with the one and only Jose Pizarro! If you're interested in entering the competition, please click here.

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