Olive Wreath Platter

I’ve decided to introduce a last minute festive series on the blog which is going to be Charley’s 12 Days of Christmas. I’m going to be sharing a new festive recipe on the blog everyday from now, all the way up until Christmas.

To kick things off, I wanted to share this super easy, delicious, festive sharing platter that will be perfect for any Christmas party, dinner or girls night in watching Love Actually. I’m going to be having a mini Christmas evening with my old housemate and best friend soon and I plan of prepping LOADS of festive snacks and transforming my house into a little grotto to wash Christmas films!

This is really easy to throw together, so you won’t need to spend hours faffing around in the kitchen panicking about what to prep before your events. However, in this case, easy does not mean boring or flavourless, as there’s definitely not a shortage of flavours here. Olives are one of my go-to party snacks and here there’s pretty much something for everyone. They’re the perfect pairing for a good dollop of creamy hummus and delicious drizzle of garlicky olive oil.

I also think these colours all look super festive and the scent from the rosemary really reminds me of Christmas roasted veggies and festive cooking! I love using rosemary in both sweet and savoury dishes at the moment. I love adding fresh herbs into all my cooking to be honest though, as they’re such a great way to add in tonnes of flavour and jazz up a dish with minimal fuss!

Ingredients- Serves 6 people

  • 150g Fragata Olives With Chorizo
  • 150g Fragata Olives with Anchovies
  • 150g Fragata Greek Olives with garlic
  • 1 pack (70g) Fragata Pitted Olives with sea salt
  • Large handful pomegranate seeds to garnish
  • 4 heaped tbsp hummus
  • Falafel (optional to serve with)
  • Rosemary sprigs to garnish
  • Garlic olive oil to drizzle

Method

Simply arrange the olives and falafel on your platter to form a wreath shape. I’ve scattered the olives to create a contrast of flavours and colours.

Add the hummus into the centre of the platter and garnish the plate with fresh pomegranate seeds.

Drizzle over the olive oil and add in some sprigs of rosemary. Serve for your guests and enjoy!

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