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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
6 OLIVEER Spring 2014
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.
10 OLIVEER Spring 2014
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.
Spring 2014 OLIVEER 11
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?
12 OLIVEER Spring 2014
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...
Spring 2014 OLIVEER 13
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...
14 OLIVEER Spring 201414 OLIVEER Spring 2014
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.
Spring 2014 OLIVEER 15Spring 2014 OLIVEER 15
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.
16 OLIVEER Spring 2014
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
What 2 teams do you think’ll be in the final? Germany vs Spain
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…
Spring 2014 OLIVEER 17
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
What 2 teams do you think’ll be in the final? Germany vs Spain
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?
18 OLIVEER Spring 2014
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.
Spring 2014 OLIVEER 19
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
20 OLIVEER Spring 201420 OLIVEER Spring 2014
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
Spring 2014 OLIVEER 21
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
Spring 2014 OLIVEER 21
22 OLIVEER Spring 2014
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.
Spring 2014 OLIVEER 23Spring 2014 OLIVEER 23
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.
24 OLIVEER Spring 2014
“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