Olives

Face your food fears. CHALLENGE #2

WHAT’S THE PROBLEM WITH OLIVES?

An ingredient that always features near the top the most-hated foods lists in the UK, olives are disliked even by people who say they love olive oil. Naturally very bitter, green and black olives (they’re both the same fruit – the latter are just left on the tree longer to ripen) need to be processed and/or fermented in brine or pickled to reduce the bitterness, but many still find the resulting flavour too strong or object to the olives’ overly salty or vinegary sliminess.

HOW HAVE WE SOLVED IT?

This recipe attempts to convert olive haters by using large green olives, which often have a firmer texture than most black olives and a fresher, more olive oil-like taste. The creamy mozzarella stuffing acts as a comforting blanket on the tongue, damping down the overly bitter, salty or vinegary flavours, while the crunchy exterior with a hint of chilli adds a pleasant warmth and textural dimension. Finally, we drizzle it with herby honey to further balance any bitterness… and ‘olive’ becomes ‘I love’.

Your gateway recipe

Crunchy mozzarella-stuffed olives

Serves 2-4 as a snack Hands-on time 45 min Specialist kit Toothpick or skewer; thermometer (optional)

MAKE AHEAD

You can breadcrumb the olives a few hours before serving, then store in the fridge until you’re ready to cook. They also freeze well and can be deep-fried from frozen (add a few minutes extra to the cooking time).

• 170g large pitted green olives, such as gordal (drained weight)

• 50g mozzarella

• 25g plain flour

• 1 large free-range egg

• Splash whole milk

• 60g panko breadcrumbs

• Pinch chilli flakes

• Vegetable or sunflower oil to deep-fry

For the rosemary honey (optional)

• 2 tbsp runny honey

• 1 rosemary sprig, finely chopped

1Pat the olives and mozzarella dry with kitchen paper – try