Olive Magazine

Welcome to May

So, it turns out you lovely lot are rather good and prolific cooks. Amongst the madness of the past month, it seems our wonderful community has been cooking, talking and spreading joy more than ever. I’ve seen you

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Olive Magazine

Olive Magazine1 min lettiRegional & Ethnic
Menu Decoder
The Chinese word for dumpling. This is made from black glutinous rice, often called chinkiang black vinegar, named after the city it comes from. It has a complex, sweet, smoky, savoury flavour. This is a chilli oil hailing from Guangdong, made from p
Olive Magazine2 min letti
The Measure
Many of you will have enjoyed a pisco sour – made with egg white, lemon juice, sugar syrup and bitters – but what do you know about pisco itself? A brandy made from fermented grape juice, pisco is found in Peru and Chile, although the spirits are mad
Olive Magazine2 min lettiLeadership
Olive
MANAGING DIRECTOR, FOOD Alex White GROUP EDITOR-IN-CHIEF Christine Hayes COMMERCIAL DIRECTOR, DIGITAL Gareth Mugford COMMERCIAL DIRECTOR, PRINT Simon Carrington GROUP ADVERTISING DIRECTOR Jason Elson CUSTOMER ENGAGEMENT DIRECTOR Sabine Bullmore