Ingredient 14 - Date olives

The first olive tree was recorded in Egypt 1700 years before Christ. The only difference between green and black olives is ripeness –green are unripe, black are ripe. There are endless varieties of olives, from the Picholine olive to the Date olive.

My curiosity got the better of me when I came across this type at the local delicatessen. Substitute whatever your favourite type is into the recipe.

This recipe can be served up as finger food, makes a lovely light dinner with salad or with poached eggs for breakfast.

Enjoy!

Date olive and Pinenut Polenta with Sweet Chilli Jam

Polenta

1 cup polenta

2 ½ cups water

2 cubes vegetable stock

¼ cup grated parmesan cheese

1 tbsp olive oil

140g date olives

¼ cup pinenuts

2 tbsp chopped basil

• Remove seeds from olives and chop roughly.
• Heat olive oil in frypan over medium heat. Saute olives and pinenuts together for 10minutes. Stir through chopped basil.
• Bring to boil water and stock cubes in large saucepan. Pour in the polenta slowly, stirring continuously. Remove from heat. Stir through the olive mixture and cheese, and pour immediately into dish.
• Let the polenta set for approx. 20min or until firm and then slice into rectangles.
• Place pieces under the preheated grill until the tops are browned.
• Serve immediately with sweet chilli jam.

Jam

3 very ripe tomatoes

½ red onion

2 tbsp olive oil

1 long red chilli

2 tbsp brown sugar

• Slice onions into fine rings and roughly chop tomatoes and chilli.
• Heat olive oil over medium-low heat in saucepan. Saute the onions until soft.
• Add tomatoes and chilli and bring to a simmer, using a wooden spoon to mush the tomatoes as they soften.
• Once mushy add the sugar and continue to simmer for 30-40min, stirring occasionally, until all the fluid has evaporated and it has the jam consistency.