spring 2014

Spring 2014 OLIVEER 1www.olivesetal.co.uk #theoliveer

SPRING 2014magazinethe

recipes flavours reviews

2 OLIVEER Spring 2014 gaze upon this recipe - nude on page 20

Oliveer. Eh? What? How very dare you! Pedants everywhere may well cough into their respective rompers and exclaim how dreadful it is to make

up words and bristle at the very cheek of it but we Oliveers salute you. After all, a mountaineer shins up big hills, musketeers do things with

muskets and puppeteers put their hands ‘where the sun don’t shine’. However, I’m not at all sure that all orienteers hail from somewhere east of

Watford or whether pioneers do stuff with sweet and savoury concoctions encased in a pastry shell.

What I am sure of though, is that engineers build engines and since we build olives we’re Oliveers and we have crafted the art of Oliveering.

And this is our house magazine.

Onwards, pedants.

Giles

and the Dorset Oliveers

it ’s only polite to say taOlive Expert: Giles Henschel Art Direction: Rosie Holloway Editor: Kirsty Barttelot

Thanks to: Ami Hatchelt, Rebecca Riddett, Simon Lewis, Brett Sutton, Emily Hudd, Eloise Leech, Luke Earley, Peni Leech, Dan Lewis, Al Wingate-Saul of Holebrooks, The Udder Farm Shop team and Sara Stewart.

Photography: mostly by Mr Neil White with additional stuff from us. Creative Design: mostly by Creative Byte with additional stuff from us...

SMALL PRINT: Haven’t really got any but we thought we should write a little something to fill up this bit of the page. The Oliveer is published by us nice folk here at Olives Et Al down in deepest Dorset

in Great Britain. We make no charge for it and it isn’t registered as a Newspaper and has no formal status of any sort, nor any permanent members of staff or crew. All views expressed are those of the

individual authors and are absolutely those of Olives Et Al who take full responsibility for every word in these pages. Whilst a fair amount of care is taken in the publication of this magazine, please don’t

blame us if whatever you try and make, cook or rely on doesn’t work out the way you want. That’s life.

ISBN – I-as-been on the phone: 01258-474-300

Oliveer

INGREDIENTS4 - 5

THE Olive expertA few of the things we know we know.

6oLIVEERS ET AL

Ami Hatchelt gives us her take on the

Olives Et Al way...

7CHIPOTLE FRITTERS

You say Chipotle, we say Chipotle too.

8 - 9CHIPOTLE OLIVE RECIPES

Recipes using our new Chipotle Olives.

10 - 11Oi’ chef

Say Oi’ to the brigade.

12 - 13Sporting SNACKS

A guide to your perfect sporting food double.

14 BETTER THE DUKKAH......you know. So best you get to know it..

15salt or bitter

How salty is salty and how bitter can you be?

16 - 17OLIVEERING

Lifting the lid on Oliveering.

18food places

Places we like to go (and supply).

19 - 22cook book

Some recipes we make in Dorset.

23guest column

Mad as a jar of olives... Sara Stewart.

S P R I N G 2 0 1 4

4 OLIVEER Spring 2014

PieCES OF EIGHT? NO, PieCES PER KGAll olives are traded according to the number of olives per kilo - or “Pieces per Kilo”. Believe it or not, all olives are graded for size

and all varieties grow to a range of sizes. Each size is named along with the range of olives per kilogram in each size. So if you weighed a kilo of “Atlas” graded olives and counted how many there were you should end up with between 71 and 90 olives.

Likewise, weigh a kilo of “Bullet B’s” and you will be there a while as you count out around at least 381 (but not more than 420) of the little beauties... So now you know.

ATLAS SUPER -MAMMOTH MAMMOTH SUPER

COLOSSALCOLOSSAL

EXTRA LARGE

LARGE

FINE BULLET A

BULLET B

SUPERIOR BRILLIANT

GIANTS EXTRA JUMBO

JUMBO

71-90 91-100 101-110 111-120 121-140

141-160 161-180 181-200 201-230 231-260

261-290 291-320 321-350 351-380 381-420

Apparently, at last count, there were more than 3000 different varieties of olive growing all across the globe. With so many varieties of olives from so many countries we’re not going to

blind you with science and list too many – instead, we’ve selected just 3 to illustrate some of the key characteristics, countries of origin and differences…

BELLA DI CERIGNOLAAbout the size of the top joint of a reasonable sized thumb the Bella is huge, green and a little bit Mr Potato Head in looks but

get over that and you’re in for a treat… From the Puglia region of Italy the Cerignola (say Cherry-No-La) ripen from the inside

out and remain firm and crisp. A unique flavour with a hint of cheesy creaminess or ‘parmesan-ish’ note. Traditionally served

green. Some people dye them bright green, but we say leave them alone and just enjoy the natural olive simply with a few

herbs, oil and a glass of something chilled and crisp.

KALAMATAThe undisputed King of olives. No question. Absolute fact. Well, according to the Greeks at any rate. From the Peloponnese

region of Greece, this olive is normally left to fully ripen on the tree where it turns 50 shades of purple. Find one that is

traditionally cured in water and salt and fully matured, like ours. They gradually ferment and lose their bitterness during the six

months after harvest becoming rich and chocolaty. Think robust, earthy, deep flavor with a spot of red wine tannin and

you’re there.

ARBEQUINAThe littlest of the awfully weeny little olives - about the size of your little finger nail - and normally eaten a sort of blond

colour. Think small and blond – the Kylie Minogue of olives, if you will. The Arbequina is a cultivar grown mostly in Catalonia,

Spain. The name comes from the village of Arbeca in the comarca of the Les Garrigues, where it was first introduced to Europe

from Palestine in the seventeenth century by the Duke of Medinaceli. One of the world’s most productive varieties with one of

the highest concentrations of oil of any olive, the Arbequina is just as good being eaten or turned into oil.

T H E O L I V E E X P E R T

FROM 3 TO 3000

and we buy: 71 - 90

and we buy: 161 - 180

and we buy: chuffing 100’s

PieCES OF EIGHT? NO, PieCES PER KGAll olives are traded according to the number of olives per kilo - or “Pieces per Kilo”. Believe it or not, all olives are graded for size

and all varieties grow to a range of sizes. Each size is named along with the range of olives per kilogram in each size. So if you weighed a kilo of “Atlas” graded olives and counted how many there were you should end up with between 71 and 90 olives.

Likewise, weigh a kilo of “Bullet B’s” and you will be there a while as you count out around at least 381 (but not more than 420) of the little beauties... So now you know.

ATLAS SUPER -MAMMOTH MAMMOTH SUPER

COLOSSALCOLOSSAL

EXTRA LARGE

LARGE

FINE BULLET A

BULLET B

SUPERIOR BRILLIANT

GIANTS EXTRA JUMBO

JUMBO

71-90 91-100 101-110 111-120 121-140

141-160 161-180 181-200 201-230 231-260

261-290 291-320 321-350 351-380 381-420

Spring 2014 OLIVEER 5


Arriving in picturesque Sturminster Newton, I had one mission

for the week: to learn about Marketing. And where better

than Olives Et Al, an established Olive producer (and lots

more besides) in operation for over 20 years!

As previous Olives Et Al ‘Deli of the Year’ winners, Delilah Fine Foods

in Nottingham already have a good impression of the Dorset based

Oliveers. So they sent me on a placement to see for myself what they’re

all about. On the few occasions I’d met members of the team at various

food fairs around the country, I’d always found myself drawn to their

colourful (and delicious) show stand for a friendly chat.

I was very happy and relieved to find the same friendly and approachable

atmosphere in their office – even first thing on a Monday morning.

On my introductory rounds I was taken - in a fetching blue hair net - into

their production kitchen to see just how and what is created on site. I

found myself surprised at just how much there is done by hand, from

grading and sorting every single olive to adding oil and spices to the jars -

when they say packed by hand they really do mean it.

And then it was time to get down to business. With the launch of the

new Smoky Chipotle Olives at the upcoming Farm Shop and Deli Show,

there was plenty to discuss from colour palettes to show-stand design

and of course sampling the deliciously smoky and mild Chipotle Olives

themselves.

oliveers et al

Delilah Deli, NottinghamAmi Hatchelt g ives us her take on the ol ives et al way. . . .

After an inspiring trip to the Retail Fair in Birmingham (a fair distance

from Olives Et Al’s HQ,) in some fairly typically bad British weather, I was

compiling the numerous ideas and images that I had come up with during

the week and setting a plan in motion for all the bits and pieces that go

hand in hand with launching a new product. A new idea is one thing, but

seeing it through to a tangible object involves processes I hadn’t even

thought of!

Something I did think of though was a few tasty ideas that could be

rustled up with the Smoky Chipotle Olive. Some South American inspired

snacks that are simple to make and great for sharing with friends. But

obviously these needed testing (and tasting) which I think I do quite well.

So, what I will say is next time you pluck a jar of Olive Et Al’s products

from the shelf and savour it, remember that tucked away down in the

South West of the country, somewhere you might struggle to even place

on a map, is a dedicated team, working away to create evocative tastes

of somewhere exotic and far flung which you won’t remember, because

you’ll be too busy enjoying yourself...

“I found myself surprised at just how much there is done by hand, from grading and

sorting every single olive to adding oil and spices to the jars.”

“next time you pluck a jar of Olive Et Al’s products from the shelf and savour it, remember that tucked

away down in the South West of the country, somewhere you might struggle to even place on a map, is a dedicated team, working away to create evocative tastes of somewhere exotic and far flung, which you won’t remember, because you’ll be too busy enjoying

yourself...”

Spring 2014 OLIVEER 7Spring 2014 OLIVEER 7Spring 2014 OLIVEER 7

Ingredients: (makes roughly enough for 4 people

snacking)

100g flour

1tsp baking powder

Pinch smoked paprika (or chipotle

powder)

1 tbsp caster sugar

75ml milk

2 free-range eggs

350g sweetcorn kernels

Handful of Olives Et Al Smoky

Chipotle Olives (stones removed)

6 finely chopped spring onions

1 finely chopped red chilli (optional)

Small bunch of coriander

Dollop of Olives Et Al Putney Sauce

1. Combine dry ingredients, flour,

baking powder, pinch paprika or

chipotle powder (you add more or

less for personal taste) and caster

sugar in a bowl.

2. In another bowl combine the milk

and eggs and slowly add to the dry

ingredients until you get a smooth

batter.

3. Roughly chop olives and combine

with sweetcorn (you can pulse

some sweetcorn to slightly smaller

pieces), spring onions, chilli and

shredded coriander in a bowl.

4. Slowly add just enough of the

batter to the sweetcorn and olive

mix to combine (you can always

add slightly more flour if the

mixture is too wet).

5. Heat enough of your Chipotle Oil

from the jar to shallow fry your

fritters and when hot, dot a few

spoonfuls of your mixture in the

pan and fry until brown. Turn to

repeat on the other side.

6. Remove and place on kitchen

paper to absorb any excess oil

Serve immediately with a dollop of

Putney sauce.

CHIPOTLE OLIVE FRITTERS

7.

8 OLIVEER Spring 20148 OLIVEER Spring 2014

Ingred ients :200g canned chickpeas (rinsed)

2tbsp lemon juice

2 garlic cloves

Salt to taste

100ml tahini

3tbsp Chipotle Oil (from your jar of

Smoky Chipotle Chilli Olives)

2tbsp water (to loosen)

1tsp paprika (or chipotle powder)

1. In a blender, combine the chickpeas,

tahini, garlic, lemon juice, paprika

and chipotle oil.

2. Add salt to taste. If the hummus is

too thick you can add a little more

Chipotle oil to loosen.

SMOKY CHIPOTLE HUMMUS

Ingred ients : (makes roughly enough for 4 people

snacking)

3-4 ripe tomatoes, with stems and seeds

removed

1 small red onion

1 red chilli

Handful of Olives Et Al Smoky Chipotle

Olives (stones removed)

2 spring onions

1 small chipotle chilli

Juice of 1 lime

2tbsp Smoky Chipotle Oil (from your jar

of Smoky Chipotle Olives)

Small handful of coriander

Salt and pepper to taste

1. Dice up the tomato, red onion, olives

(once stones have been removed!),

chilli, spring onions and coriander -

chunky or fine, however you like

your salsa!

2. Add the juice of the lime and the

smoky chipotle oil and combine

with a spoon, adding salt and

pepper to taste.

CHIPOTLE SALSA

Spring 2014 OLIVEER 9Spring 2014 OLIVEER 9

Smoky Chipotle Chilli OlivesLike your chilli hit to be a warm

and smoky hug? Our Smoky

Chipotle Chilli Olives feature whole

Amphissa olives, marinated in

Extra Virgin Olive Oil naturally

infused with Chipotle chillis. The

smokiness radiates through the oil

and clings to the olive embracing it

with its muted Jalapeño character.

What’s more, once all the Chipotle

olives have been eaten, the

chilli-infused oil can be used to

add a mellow, spicy, smoky depth

to a host of dishes – it’s perfect

for marinating steaks, chicken or

seafood and adds a lovely depth to

a dressing too.


O U R C H E F

SIMON LEWIS OLIVES ET AL CHEF

GILES HENSCHEL

COME AND MEET SIMON IN OUR STURMINSTER NEWTON SHOP -

RIGHT HERE AT HQ ...SEE WHAT’S COOKING

In all the years I’ve been working with Simon

I’ve never seen him anything less than totally

relaxed and at ease. Never grumpy, always

smiling, unflappable and seemingly never aging

either – much to my envy. He leans nonchalantly

against the pasta machine as I chat to him –

customers are milling about in the Shop as I ask

him what gets him out of bed in the morning. He

tips his rimless black cap back off his forehead,

rubs his eyes and smiles a wonky toothed cheeky

grin back at me and oomph’s out, a ‘Well, that’s a

good question,’ to buy himself a little time.

I’ve seen this before. It’s just part of what makes

Simon, Simon and simply the best bloke I could

ever imagine behind our mothership deli counter

which he presides over with a sort of Hong Kong

Phooey mild mannered calmness and productivity

that would shame a beaver. He’s never happier

than when the counter is stocked to the gunwhales

with freshly made sausage rolls, tagines, salads and

antipasti much of which is made by him, Chloe

and Jane every day.

Deciding to let me in on his secret, now that

he’s thought about it for a moment, he says ‘the

biggest satisfaction I get is seeing the customers

come through the door and watching them as they

discover the things that we’ve all created’.

‘I guess I really enjoy finding the right ingredients

to make the sort of dishes that really sell.’ He

continues, ‘I like seeing Chloe and Jane getting

excited about the food we produce.’

I ask him what he’s not so good at as my eyes

turn towards the big kilner jar containing Mitch,

our sourdough starter we’ve been nurturing since

January. ‘Sourdough. Can’t quite get the rise I

want.’ Jane giggles. I say nothing. I leave them

to it and wander back upstairs, the smell of the

newly made Chilli and Coriander spiced Sausage

Rolls following me up and I can hear them both

laughing. It’s a good sound to have around

the place.


I think it’s more or less common knowledge that

John Major ran away from the circus to become

an accountant. Brett Sutton ran away from

accounting to become a chef. Which is why

Brett hasn’t become prime minister. Yet.

Brett and I first met a few years ago when we

were introduced to each other by someone who

really thought we’d get along. Let’s just say first

impressions of each other weren’t pretty. He

thought I was a bit of a plank and I thought he

was a bit up himself. Surprisingly, we’ve been firm

mates ever since and I have a lasting admiration for

his cooking, self-belief and rather fetching line in

wanting to kiss everything that moves. He says that

whilst training to be an accountant he got a part-

time job pot washing in a kitchen and was so taken

with the amount of shouting the chef got to do he

decided to have a go. Now, as Brett is pretty good

at the shouty bit, he rapidly rose in prominence

and, having found that control and authority in the

kitchen were something he enjoyed, he abandoned

accounting and took up shouting. With a spot of

cooking thrown in.

Accounting’s loss is definitely catering’s gain and

judging by the host of awards that he and his team

landed at the Eastbury, it seems quite a few people

feel the same way. I asked him how he was feeling

now that he has got his own name above the door

and got his own place, The White Post at Rimpton.

‘Should’ve done it years ago,’ he said, ‘I’m loving

it. It’s a new lease of life. I’m really enjoying the

responsibility and owning my own decisions.’

Later on he told me how the White Post has

become an extension of his home, ‘You come here

and eat in my home – the bar is home. Our home.

And I love it when people come in and eat with me.’

And it’s certainly true that since opening his style of

un-poncy modern British food (his words) served

with his own brand of hospitality and generosity he

has been rammed. I asked him what he was cooking

right then, ‘New season asparagus from Wye Valley,

fennel seed croutons, duck egg and wild garlic leaf

butter. Oh, and a spot of celandine and primrose…’

which explains why his moniker of Foraging Chef is

so apt and the place is as bustling as it is. Are you

OK? I asked as my final question. ‘I’m having an

absolute ball.’ Was the emphatic, and ever so slightly

shouty, reply. I thoroughly recommend you book soon.

G U E S T C H E F

BRETT SUTTONTHE WHITE POST

GILES HENSCHEL

BRETT SUTTON: THE WHITE POST 01935 851525

why

do

chef

s al

way

s fo

ld t

heir

arm

s?


IT’S ALL ABOUT THE LYCRA

WET LYCRA

IT’S ALL FOR ENGLAND,FRIENDS AND

SPORTSMANSHIP

FAST LYCRA

TOUR DE FRANCE

FOOTBALL... WELL IT’S BALLS,

BEERS AND BRAZIL IN 2014

ALL FOR ITSTRADITIONS

LOVE LONDONSUMMER

HENLEY

PUT SIMPLYROWINGS INMY BLOOD

NOTHINGS BETTERTHAN A PICNIC BY

THE RIVER

A guide to your

perfect sporting

food double...

What’s your summer sport?

MUSSEL LINGUINE

PUTNEY BURGER

STRAWBERRY CHOC & NUT

Friday night supper or carbo loading for a morning on yer bike…

leaning towards the French taste for moules mariner this will add oomph

to your muscles.

Melt some Chocolate, crush some Olives Et Al Sweet Chilli Harissa

Almonds, and dunk your strawberries into both for an ACE...

CHIPOTLE OLIVE FRITTERSThink Brazil, think warm friendly hugs.

Well that’s what you get with a Chipotle chilli…less of a poke from a

red hot poker, this dried Jalepeno is all about smoky seduction and these

Chipotle fritters (page 7) are just spot on for late night world cup watching

snacking… shared with friends.

ETON NUTTY MESSEton is synonymous with rowing,

rowing is synonymous with Henley…so why not add a crunchy twist to

your Eton Mess whilst watching the boats go by with a scattering of crushed Olives Et Al Malabar

Cinnamon and Vanilla nuts…Just add a Pimms for perfection.

It's Wimbledon, it's South West London…closest we get to the action is

'PUTNEY'…add a dollop of Olives Et Al Putney Sauce to your

favourite burger to add a bit of beef to your backhand.

IT’S ALL ABOUT THE BALLS

BIG BALLS

SMALL BALLS

WORLD CUP

WIMBLEDON

PERFECT PICNIC HAMPERHUMMUS & REGANAS DIP

Delightfully wiggly original olive oil biscuits from Spain, Reganas are

made to be eaten with gusto and great for dipping into our Smoky Chipotle Hummus recipe (find it on Page 8).

A delectable dipping duo for that picnic by the Thames.

I THINK I’M THE NEXT WIGGINS

I’M A REALFRANCOPHILE

TAPENADE PROVENCAL Just so as you know Tapenade

originated in Marseille in the 19th Century and is a staple in the South of France so what better than to pair it with freshly baked sliced baguette to take you all the way to Besancon.

SALSA BURGERIf you prefer your burger more South

America than South London (see Putney burger below) then we have the salsa topping for you…Chipotle infused olives chopped up with your usual suspects give a smoky kick to

your pattie (page 8) …sits very nicely with an ice cold beer,you won't find

colder than in Brazil.

on your marks...


DukkahThe original Oliveers

discovered Dukkah in Egypt

where it’s served as a side

dish…oil basted bread gets

dipped into a dish of dukka as

an hors d’ouvre…twist on the

usual balsamic and oil.

Roasted almonds, hazlenuts,

cumin, coriander, sesame

seeds and spices are all freshly

roasted and ground by us to

create a North African assault

on the senses. We use it

almost daily; scattered over a

salad, sprinkled over roasted

veg or spuds, mixed with oil

and rubbed over our favourite

joint… just about everywhere

in fact. It’s great stuff.


Here at Olives Et Al good taste is hugely important so

it’s logical we check everything to make sure it’s up to

snuff. This includes tasting both the raw materials and

the finished product to make sure it tastes just the

way it should. This means we need people with good

taste. For which read: ‘trained tasters’...

Not everyone’s taste buds are sensitive enough to

detect the subtle variances in Salt, Sweet, Sour or

Bitter that work together to make the rich tapestry of

flavours our products have, so we conduct in house

training to identify star tasters. Like all good processes

there are a number of stages to get through before a

star can be identified.

The first stage is to taste a salt solution with different

strengths of salt and put them in order of strength.

Next, we taste different concentrations of bitter and

do the same. The majority of people manage to put

the bitter samples in the correct order, but salt often

proves to be a bit more challenging- possibly down to

different diets - those who use a lot of salt are often

less sensitive, whilst those who don’t find it almost

over powering even in the lowest sample.

Finally, we combine both salt and bitter and check

against each other. Only around 10% ever manage to

get a perfect 100% score. Not as easy or simple as it

sounds (or tastes).

salt or bitter?6.00%

Water 497

Salt g 3

5.00%

Water 497.5

Salt g 2.5

4.00%

Water 498

Salt g 2

3.00%

Water 498.5

Salt g 1.5

2.00%

Water 499

Salt g 1

1.00%

Water 499.5

Salt g 0.5

Rebecca Riddett - Screening good taste

Try how well you can taste salt at home… or

experiment at work with your colleagues.

1. Prepare 6 samples for different levels

of salt 1%, 2%, 3% 4% 5% 6%

2. Give each sample a random number. You

can use an online random 3 digit number

generator.

4. Label the 6 cups with the sample number

and fill with the corresponding salt solution.

3. For each participant have 8 cups (6 for the

different salt levels, 1 for water, 1 for spit).

5. Invite people to take the test individually

to prevent any influence. Ask them to taste

each solution and put in order from lowest

to highest.

6. Score their answers and let them know how

they got on.

If you want to have a go yourself, task someone

to change the numbers on the cups … off you

go and Good Luck! We would love to know

how you got on.


oliveeringrosie and emily use the dorset countryside in their lunch breaks.

Who’s your money on for the 2014 FIFA Brazilian World Cup?

TWEET US TO LET US KNOW WHO YOU THINK’LL WIN..... #OLIVEERING @OLIVEsetal

TWEET US YOUR FAVORITE WALKING PHOTOS #OLIVEERING @OLIvesetal OR TAG US ON INSTAGRAM @OLIvesetal

Who do you think’ll win? Germany

Who’s your favorite player? Messi

Dan

What 2 teams do you think’ll be in the final? Germany vs Spain

Where will you be watching the first England match? At the pub with my friends

Luke Who do you think’ll win? Germany

Who’s your favorite player? Frank Lampard


Where will you be watching the first England match? On the sofa with some food

In the same way that Mountaineers conquer mountains, we Oliveers like to think we conquer all things Olive and more… but we also do more than the day job. This is a snapshot of us and the little extras that make us smile.

…maps of their walks can be downloaded on our website olivesetal.co.uk

The Potting Shed Oliveers have their bets in…


a flipping good day

AN OLIVEER BY DAY AN ARTIST BY NIGHT

www.cain-ogrady.com

Who do you think’ll win? Germany

Who’s your favorite player? Messi


Where will you be watching the first England match? On the sofa with some food

our t

op tos

ser

it’s alive

When he leaves Olives Et Al HQ after a busy day, Simon Cain O’Grady heads back to his studio in Dorset where he transforms blank canvasses into works full of wit, humanity, spirituality and defiance. Visit his website to see some of the masterpieces he creates. We’re pretty proud of his talent…

crea

tive fi

lling

s...

A flippin’ great Pancake day at Olives Et Al HQ…badger sauce and bacon was our favourite, what’s yours?


food places: wHERE TO GO FOR DECENT GRUB

Holebrooks

Opened in 2005, The Udder Farm Shop was the brainchild of Jane and Brian Down when they saw a lack of options for buying local produce and few places for the local community to meet. Built from the ground up, to their own specifications, there is now a restaurant, deli, shop and butchery.

Now the proud winners of the Taste of the West award for “Best Farm Shop in the South West 2013”, The Udder Farm Shop continues to thrive in the Blackmore Vale.

The Udder Farm Shop was noted by Taste of the West as a classic, country farmhouse offering great service with polite, good humoured and knowledgeable staff selling tasty, great quality produce that is beautifully presented with extensive local sourcing. On hearing about winning, they were over the moon.

It was a bright red hot air balloon floating above them, that first drew me into The Udder Farm Shop and I have to say I agree with the judges...it’s a perfect antidote from the big chain supermarkets, with an atmosphere that allows you to browse, try new foods, stumble upon the little bits that you can’t find elsewhere and top it all off with a latte to keep you warm whilst watching your little bundles throw themselves down the slide on a cold windy winter afternoon.

True to its ethos The Udder Farm Shop is a friendly place to visit where you can get a weekly shop, safe in the knowledge that all their food has been sourced in a responsible and sustainable manner. Definitely worth a turn off the A30 next time you are down this way.

Napoleon once stated that “Ability is nothing without opportunity” which appears to be a

sentiment shared by Al and Nikki Wingate-Saul. Back in early 2006 Al was thinking up ways to make more of the family farm when he stumbled upon the news that the local butchers was for sale and by July that year Al and Nikki had opened the doors to Holebrooks.

Bang, slap in the heart of our small Dorset town known affectionately to all as ‘Stur’, the gastronomical heart of Holebrooks had started beating and it hasn’t stopped since. With a well grounded ethos to deliver local, fresh food of the highest quality, Holebrooks serves our local community with beef reared on the family farm as well as all the other local supplies one could wish for including, of course, Olives Et Al. I have found myself ‘popping in’ for a browse and walking out with everything from a handful of cinnamon sticks to a few Dorset Knobs in between.

There is a pleasant whiff of confidence about Holebrooks - neatly born from a natural and Napoleanic ability to make the most of opportunity.


food places: wHERE TO GO FOR DECENT GRUB

Our Deli in Sturminster Newton, Dorset creates some of the best dishes this side of The Stour... here’s a selection of our spring specials

CookBook


Ingred ients :125g asparagus spears

500g new potatoes

450g peas

A bunch of fresh mint

1 small onion

1 litre of vegetable stock

salt and pepper, to taste

Olives Et Al Dukkah to season

method: Finely chop the onions and fry in a small amount

of olive oil until completely soft and translucent.

Chop the asparagus, potatoes and mint and add

to the onions.

Add the stock to the pan and bring to the boil.

Add ¾ of the peas and cook until all the peas

are soft.

Blitz until smooth, season to taste and then add

the last of the peas.

Warm through and serve with a chunk of freshly

baked bread and a drizzle of oil on the top…

Season with a sprinkle of Dukkah.

Asparagus, Pea and Mint Soup with dukkah


Ingred ients :150g Olives Et Al Pitted Green

Olives

1 green chilli

2 spring onions

5g capers

a handfull of parsley

25g coriander

1 garlic clove

10g lemon juice

50g natural yoghurt

rec ipe : Chop up all the ingredients.

Blend down into a paste.

Season to taste.

Simple.

Green Olive Pate Enough for 4 snacking

Ingredients :50g basil

25g parsley

150g watercress

7 garlic cloves

50g pine nuts

190g Olives Et Al Extra Virgin

Olive Oil

Pinch of salt and pepper

method: Place all ingredients in the food

processor.

BLITZ!

Watercress Pesto Enough for 4 snacking

Ingredients :240g drained tinned chickpeas

125g cooked beetroot

Drizzle of Olives Et Al Beetroot

and Thyme Dressing

1 garlic clove

10g tahini

1 red chilli

37g white balsamic vinegar

42g water

162 ml Olives Et Al Extra

Virgin Olive Oil

Pinch of salt and pepper

Teaspoon of cumin

rec ipe : This is a really simple one…

add all the ingredients into a

blender, blitz it all up and, add

more oil or water to create a

smoother texture if needed.

Season to taste.

Beetroot Hummus Enough for 4 snacking



Shallot & Orange DressingThink springy salads, think of

a zestful dressing packed with

orange juice and wine vinegar

infused with orange zest and

shallots. All put together by the

Oliveers, by hand, here in Dorset.

Try marinating all types of meat,

prawns, duck…you chose, just

remember to shake it to wake it

before having fun with this zingy

larder essential.


So who are we?Mad As A March Hare is a social media,

marketing & PR agency that takes a slightly

bonkers approach to things but that’s the way

we like it.

We’ve worked with an A-Z of clients over the

years - from start-ups to global organisations

- adding our unique approach and actually

making a difference to our clients’ bottom line.

We’re a bunch of ‘slightly older but wiser’

marketing professionals living real lives in

Worcestershire. We’ve done the big London

agency stuff - we still do, just not in London.

We’ve won awards, launched worldwide

phenomena, hob-knobbed with the best of

them, headed up big companies before we all

headed for the hills!

Mad As A Jar Of OlivesHello there – Sara Stewart from Mad As A March Hare here, just dropping by for a few words.

Work/life balance is really important to me so,

after a hard day’s work, I’ll either head for the

hills for a good, long walk or jump on the bike.

After that, watching whatever series Netflix has

on offer (currently House Of Cards 2), I’ll carry

on working before opting for an early night and

a good book.

And finallyI was asked for an interesting fact about me.

Sadly, the only one I can think of involves Des

O’Connor.

When I was little, having been dragged to

a pantomime by my parents, I happened to

be one of those poor, unfortunate children

who ended up on stage to play the stooge to

Button’s woeful jokes.

Buttons happened to be Des O’Connor and I

happened to be the child that did everything

wrong and ended up with the booby prize – a

packet of All Bran. As an adult, whenever I see

Des on telly, it creates a Pavlovian reaction and

I have to disappear to the ladies.

That’s all folks.

Guest columnist

OLIVEERS favourite cookbooks

What do we do for Olives Et Al?Olives Et Al’s a Bertie Bassett client – we do

All Sorts. Twitter, trade and consumer PR and

whatever’s needed really. It ranges from getting

their delicious things placed in the media so

people read about them, salivate and want

to buy them - to coming up with strange and

interesting stunts to put a smile on people’s

faces. The lovely thing about Olives Et Al is

their sense of humour, which makes them a joy

to work for.

In three words they’re – delicious, delightful and determined.

A day in the lifeMy day begins with an hour on Twitter

@twowitwowoo telling jokes that would make

your mother blush. After several coffees, it’s off

down the garden to let the chickens and the

duck out. Then it’s all about work. Our office

is a converted bomb shelter on the side of the

Malvern Hills so it’s all rather lovely.

There are six of us who work from the office

and we also have a team in the States looking

after our social media, so we can give our

clients a 24 hour presence, if needs be.

Donna: I love this

book, it’s Mary Berry

at her best, perfect

for creating all round

delicious dishes

for entertaining,

comfort eating and

showing off.

As well as the traditional classics I really

love the healthy low-fat dishes which are

(hopefully) starting to show my waistline off in

a different light.

It’s simple to follow and I find myself reaching

for it all the time.

Jane: My favourite cook

book is Gino D’acampo,

Bounissimo. He’s the

sexiest male cook on

TV and I just love his

recipes. So why do I

like this book? Simply

because I love Italian

food and Gino makes it so easy to follow.

My favourite recipe is mixed berries soaked in

whiskey with cream cheese and thick double

cream, topped with toasted oats – what can I

say about this one, it’s about the naughtiest,

creamiest pud with a mix of whiskey that

makes it sweet with a hint of WOW!

Jen: The Food of

Morocco by Paula

Wolfert is a beautifully

written and illustrated

journey through souks

and medinas of different

regions, cuisines, spices

and dishes of Morocco.

Have to confess I actually bought this as a

Christmas gift for someone, but after a ‘quick

flick through’ I decided that not only could I

not part with it, but that I had to set forth and

organise a ‘Moroccan’ feast immediately!

The Food of Morocco’s one of those books

that I’ll dive in and out of for years. It’ll get

written on, stained and the corners will get

bent over as lots of the recipes become

entrenched family favourites.


“I was supposed to get a nice body for

summer, but there's

a small problem... I like food”

www.olivesetal.co.uk #theoliveer

watch out for the summer oliveer... it’s all about balance

spring 2014

Documents

range of olives

jar of olives

kgall olives

number of olives

new chipotle olives

olives et al way

atlas graded olives

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