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Olive Magazine1 min lettiCookbooks, Food, & Wine
Here Come The Home Chefs
• Late 2020 saw the launch of several platforms – Bristol’s All About the Cooks (AATC,, Northampton’s GRUBie ( and London’s NoshyCircle ( – that connect hungry diners with amateur cooks (a
Olive Magazine5 min lettiCookbooks, Food, & Wine
Classic Sourdough
This is when the magic of sourdough happens – the shaggy, lumpy dough will soon become smooth, shiny and stretchy. You need to encourage the dough with your hands but sourdough is a no-knead bread – when left to ferment, the gluten bonds will align t
Olive Magazine5 min lettiRegional & Ethnic
Garden Party
Just-picked, freshly podded raw baby broad beans are a real seasonal treat. Here, they’re mixed with Taggiasche olives, a Ligurian delicacy from the small town of Taggia. They’re considered to be one of the best-flavoured varieties. 30 MINUTES | SE