Smarter than your average food mag, Olive is the stylish, monthly magazine for food lovers.
In every issue: 50+ easy, stylish, seasonal recipes that work every time, ,Great value restaurants all over the UK and bargain travel ideas and recipes from around the world, Cooking tips and techniques from deputy editor Lulu Grimes.
Our current and back issues are below…
- out of stock
Olive – Christmas 2017£4.35
FREE with the latest issue of Olive is a Christmas leftovers magazine, featuring genius recipes to give your spare turkey, sprouts, blue cheese, smoked salmon, ham and Baileys a new lease of life!
Inside the bumper Christmas issue, you'll find knockout Xmas puds including our cover star – the showstopping chocolate & hazelnut profiterole stack. We've got the lowdown on turkey including which to buy, how to cook it, how long to rest it for and there's a cut-out-and-keep stress-busting Christmas lunch planner.
PLUS: Fancy brunches for lazy mornings, midweek lifesavers, festive feasts including stuffed turkey breast with bacon lattice, Baileys pavlova, meatball & squash lasagne, lobster mac 'n' cheese and much more!
Olive – December 2017£4.35
In the latest issue of Olive, find the perfect Christmas present for your favourite foodie in our gift guide; featuring an incredible jar of white chocolate, hazelnut and olive oil spread, stunning cotton aprons, a water bottle that filters any water and loads more!
Also inside: make this month's delicious cover star – our mocha chocolate slab, try gin and tonic dip dabs and prepare for Xmas with edible gifts to make and give like grapefruit and Aperol marmalade.
PLUS: DIY tree and table decorations, gluten-free bakes that everyone will love, discover the new prosecco and much more!
- out of stock
Olive – November 2017£4.35
In This Issue:
Easy As Pie
Game-Changing Pies (and pastry!) From Edd Kimber
Killer Comfort Food
Sloppy Joe Meatball Bake
Old-School Apple Crumble
French Onion Soup Toasties
Yorkshire Puds To Shout About
Escape to Catalonia with Jose Pizarro
Olive – September 2017£4.35
Inside Olive this month…
Healthy Midweek Solutions
- High-Protein Turkey Larb
- Low-Calorie Coriander Chicken Curry
- Quick-Fix Grain Bowls
- Vegan Miso Soup with Crispy Smoked Tofu
- Low-Fat Coconut, Banana & Raspberry Muffins
- AND MORE!
Get Fired Up!
Flavour-Packed, Vietnamese-inspired recipes for your BBQ this Summer
Learn How To: Master Souffles
Book Now – Must-Visit New Restaurants
Discover Why Pepper Is Hot (In more ways than one)
Explore Sylt: Germany’s Secret Foodie Island
ALL THIS PLUS LOADS MORE…Get your issue here today!
Olive August 2017£4.35
Welcome to August…
One of the most frequent questions that I get asked, as editor of Olive, is what’s been your favourite meal? It’s such a hard one to answer, because of course it depends on your mood, the company, the location – all manner of factors.
But one meal that sticks in my mind is a rich hare ragu entangled in folds of buttery pappardelle, tucked down a cobbled side street of Rome, as I hid in the shade.
It was so simple, really- just beautiful ingredients cooked for as long as they take with minimal intervention. And it’s this approach, I’m sure that is why Italian cuisine continues to be one of our nation’s favourites. It’s quick and east but packed with flavour – ingredients are king. And it seems we’re buying into this ideology more than ever with a new trend we’ve noticed. There’s been something of an Italian renaissance. With fresh pasta bars and pizzerias popping up alongside modern Italian restaurants focussing on regional, authentic dishes and fresh flavours, carbs are finally cool again! Britalian no longer means spag bol and claggy carbonaras but light and pretty salads like the one on our front cover, impressive puddings like our caffe latte panna cotta with espresso syrup, and indulgent t-bone steak with gorgonzola fonduta and deep-fried polenta nuggets as shared by the clever chefs at Trullo, in London.
We’re celebrating with a tribute issue to contemporary Italian food, drink and travel – with a guide to the best Italian wines, the top Italian restaurants to visit in your area, and where to jump on a plane to.
There’s plenty more in between, as well, which I’ll let you discover for yourself. And I do hope that one of the recipes from this issue may become one of your favourite meals, too.
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