Spanish chef, Omar Allibhoy has worked with Olives from Spain to develop a range of delicious, juicy and effortlessly stylish olive marinades that can be mixed up in no time at all. And to see how effortless they were, we went along to enjoy a night of Spanish cuisine at the Food at 52 cookery school.

We learnt how to make an olive marinade and three other dishes, including chocolate olive truffles, sea bass with peppers and capper berries and chicken with a spicy potato salad in a green olive sauce. And yes I did say chocolate olive truffles- you would not think the two would work, but they were delcious. So delicious that I nabbed the last one!

Minimal cooking time and great flavours made for a care free and incredibly tasty evening.

Here is one recipe for you to try at home

Spanish olives, sesame seeds, lemon juice and mint

Ingredients

1 jar or tin of green Spanish olives

100ml of mild Spanish olive oil

1 tbsp of sesame seeds

1 lemon

3 sprigs of mint

3 sprigs of thyme

Method

Drain the Spanish olives from the brine and place them in a bowl with the Spanish olive oil. In a small pan, toast the sesame seeds over a high heat for one minute, stirring constantly. Add the hot seeds to the bowl. Rub the herbs between your hands and add them to the bowl. Dress with the juice of the lemon (you can even use the zest - the most aromatic part). Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge in a tightly sealed container for up to two weeks.

Serves 4

Per serving: 245 kcals/ 0.9g protein / 27g fat/ 4g saturated fat / 0g carbs/ 0g sugar