Stuffed Green Olive Burgers
Photography Manja Wachsmuth.
No buns here, just big fat juicy olives halved and filled with your favourite antipasti ingredients, then skewered and ready to go.
INGREDIENTS
Large green olives (buy either pitted or with the stone, in which case you will have to halve and remove the pits yourself)
METHOD
Filling suggestions:
I’ve used a base layer of mozzarella then added 1 additional topping in each olive and a herb where relevant.
- Fresh mozzarella in whey, drained, sliced and then placed between kitchen towels to absorb excess water. Cut to fit the olives.
- Roasted and peeled red or yellow capsicums, sliced. (I used El Navarrico piquillo pepper strips)
- Tinned squid, sliced (I used Albo stuffed squid in American sauce)
- Chorizo sausage, sliced and pan-fried, drained on kitchen towels
- White or regular anchovies
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.