Gather & Feast - Recipes worth making

Three kinds of olives, one pan - this is my Triple Olive Spaghetti.

I start with a good extra virgin olive oil, sautéing shallot and garlic until fragrant, then in goes a mix of roughly chopped green and kalamata olives. The mild green olives work perfectly against the punchier, more vibrant kalamata - the best of both worlds.

A little lemon zest, fresh oregano, then the cooked spaghetti goes in with a splash of pasta water, tossed until silky and emulsified.

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These are the most gorgeous little hand pies - olive and feta, with a touch of lemon and fresh oregano.

Perfect for summer entertaining, a little morning or afternoon bite, or a light lunch with a zingy green salad. Vibrant, and just so delicious.

The GAEA Pitted Green Olives with Lemon and Oregano, along with feta are such a divine combination. I've also added a few tablespoons of GAEA Organic Extra Virgin Olive Oil - it brings everything together, and adds this beautiful fruitiness, a gentle bitterness, and a subtle peppery kick to the filling.

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