A Taste of the Mediterranean Diet with our Olive-Inspired Recipes

The Mediterranean diet isn’t just a trend—it’s a lifestyle that celebrates fresh, flavourful, and wholesome ingredients. And let’s be real, who doesn’t love a diet that’s all about good food and even better vibes? We’re all about bringing that Mediterranean magic to your kitchen with our stir-in pasta sauces. Here are three delicious recipes that feature the MVP of Mediterranean cuisine: olives. Perfect for those busy mid-week dinners when you want something quick, tasty, and oh-so-satisfying.

Check out our full pasta sauce range for more inspiration.

Spicy Harissa Olive Tapenade with Roasted Aubergine & Spicy Harissa Sauce

Ingredients

1 jar of Roasted Aubergine & Spicy Harissa Pasta Sauce
1 cup pitted black olives
2 cloves garlic
2 tbsp capers
1 tbsp lemon juice
3 tbsp olive oil
Fresh parsley for garnish
Crusty bread or crackers for serving

Instructions:

1. Toss the black olives, garlic, capers, lemon juice, and olive oil into a food processor. Pulse until it’s all chopped up but still a little chunky.
2. Add the Roasted Aubergine & Spicy Harissa Pasta Sauce and give it a few more pulses.
3. Scoop it into a bowl, garnish with parsley, and boom—you’ve got a killer tapenade.
4. Serve it up with some crusty bread or crackers.
5. This tapenade is the perfect mix of spicy and savory, making it a great snack or appetizer when you’re short on time but big on flavour.

Plant-Based Chorizo & Olive Stuffed Peppers

1 jar of Plant-Based Chorizo & Smoky Red Peppers
4 large bell peppers
1 cup cooked quinoa
1/2 cup chopped green olives
1/2 cup diced tomatoes
1/4 cup chopped onions
1 tbsp olive oil
Fresh cilantro for garnish

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and hollow them out.
2. In a bowl, mix up the cooked quinoa, chopped olives, diced tomatoes, and onions.
3. Stir in the Plant-Based Chorizo & Smoky Red Peppers sauce until everything’s well-coated.
4. Stuff those peppers with the mixture and pop them into a baking dish.
5. Drizzle with olive oil and bake for 25-30 minutes, until the peppers are soft and juicy.
6. Top with cilantro and dig in!

These stuffed peppers are a plant-based dream, packed with smokey flavour and a hint of salty goodness from the olives.

Wild Mushroom & Truffle Oil Olive Bruschetta

Ingredients:

1 jar of Wild Mushroom & Truffle Oil Pesto
1 baguette, sliced
1 cup mixed olives, pitted and chopped
1/4 cup sun-dried tomatoes, chopped
2 tbsp fresh basil, chopped
1 tbsp balsamic glaze
Olive oil for drizzling

 

Instructions

1. Preheat your oven to 350°F (175°C). Lay out the baguette slices on a baking sheet and drizzle with olive oil.
2. Toast in the oven for 5-7 minutes, until they’re golden and crispy.
3. In a bowl, mix the chopped olives, sun-dried tomatoes, and basil.
4. Spread the Wild Mushroom & Truffle Oil Pesto on each slice of baguette.
5. Top with the olive mixture, drizzle with balsamic glaze, and serve immediately.

This bruschetta is the perfect blend of earthy mushrooms, truffle oil, and tangy olives—a total showstopper for any occasion.

Get Your Mediterranean Fix with The Saucerer

Eating like you’re on the Mediterranean coast is easy with our stir-in pasta sauces. Each 190g jar is just the right size for whipping up quick, tasty meals for two. Whether you’re looking for something spicy, smoky, or earthy, our sauces have got you covered.

Ready to bring a little Mediterranean flair to your weeknight dinners? Explore our full pasta sauce range and start cooking up some magic.

For more foodie inspiration and recipe ideas, keep an eye on our blog for more…