Easy Entertaining

Fragrant warmed Artisan Lemon and Chilli olives and a fast artichoke and parmesan dip served with Crustini biscuits. The perfect accompaniment for pre-dinner drinks.
Cooking Time: 2 minutes for the olives. Preparation Time 5 minutes Makes: 4-6 serves


Warmed lemon and chilli olives
  • 1 290g jar Always Fresh Artisan Lemon and chilli olives
  • ½a lemon very finely sliced
  • 3 sprigs thyme
  Artichoke and Parmesan Dip
  • ½ a 230g jar Always fresh marinated Artichoke hearts - very well drained
  • ½ cup grated Parmesan or pecorino cheese
  • 1 200g pot sour cream
  • ½ cup mayonnaise
  • sea salt and freshly ground black pepper
  • 2 spring onions finely sliced
to serve
  • 1 125g pack Always Fresh olive oil and sea salt crustini


Warmed Lemon and Chilli Olives

  1. In a small frying pan add the olives with a little of the brine and oil from the jar, the lemon slices and a few sprigs of fresh thyme.
  2. Gently warm on a very low heat and serve with crusty bread.

Artichoke and Parmesan Dip

  1. Add the drained artichokes (make sure they are well drained), mayonnaise, sour cream, spring onions and Parmesan to a food processor and blitz till smooth.
  2. Season to taste with salt and pepper.
  3. Serve chilled with Always Fresh crustini biscuits

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