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We hope you enjoy olive's recipes, restaurant reviews and travel features all the more because they are served up with a sense of humour. At the same time, we are as serious about eating well and with a conscience as you are.
So here's what you can expect from every issue:
EASY RECIPES We believe you can eat well even if you don't have bags of time to cook. The majority of olive's recipes are quick and easy, and can be made using accessible ingredients.
THE ODD CHALLENGE Weekends, on the other hand, are made for cooking, so we also include a handful of recipes to stretch adventurous cooks. Nothing wrong with a little showing off, we say.
TRIPLE TESTED Our recipes are tested at least three times which is why they always work!
SEASONAL EATING We enjoy using seasonal ingredients because they give the food year a distinct rhythm, and provide the chance to try new recipes.
A HEALTHY BALANCE We reckon the 80 per cent 'good', 20 per cent 'indulgent' way of eating is sensible and achievable. But we'll leave the decisions about what, when and how you eat to you - the nutritional info is on every recipe.
PROVENANCE MATTERS Given the choice, we'd spend every morning shopping at farmers' markets and local shops - we like meeting the people who produce what we eat. In reality, there often isn't time and so, perhaps like you, we shop carefully in supermarkets. Where possible we use free-range eggs and chickens, humanely reared meat, organic dairy products, sustainably caught fish, unrefined sugar, and fruit and vegetables grown with care and paid for fairly. We choose fairly traded products where we can.
Download a PDF of delis in your area (234k)*
INTERNATIONAL SAVVY British is great, but we also like to cook dishes inspired by our travels, using ingredients from other countries. Some, such as mango, only grow in tropical conditions and can't be had without notching up air/sea miles - so getting them here has environmental implications. It is your choice whether to use them or not.
CHEAP EATS AND SMART TREATS Michelin-starred restaurants and transport caffs; there's room for both in olive's Eat out pages. We may have stumbled across the places we feature on a weekend away, been invited there by an enthusiastic chef or investigated after a tip-off from a reader. We love hearing your views and our regular Pro vs punter feature invites YOU to go undercover for olive.
LOCAL KNOWLEDGE Our Eat away section arms you with insider info on and recipes from the world's most exciting food destinations, written by on-the-ground foodies.
BIG ISSUES Preaching doesn't come naturally to us and we won't tell you what or what not to eat. Instead we keep you up to date with current debates in the food world in our regular olive investigates feature. If you want to know more, we recommend relevant web links, often to our BBC colleagues, so you know you'll be getting expert and trustworthy advice.
Lastly, and most importantly, we never forget that olive is YOUR magazine. Your feedback is invaluable to us so please stay in touch by writing to us at oliveletters@bbc.com, better still, join our reader panel.
*Download free software to open PDFs from adobe.com. |
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