Just received a delivery of the most delicious Kalamata olives and olive oil from Rosanna Olive Estate – definitely the best olives I’ve ever had. Then to make them even more delicious, I whipped up this marinade from Liam Tomlin’s chefs warehouse and cookery school “Tappas” book. I’m a huge fan. Leaving it to marinade for a few days before indulging. I’ll let you know how they turned out.
