Helen Mesler's recipes using olives

Helen Melser Photo: from Melser family

Crispy Beer-battered Olives
If you have any leftover beer batter from coating your fish dinner I suggest you use it to coat your favourite brined olives. Make sure the olives are thoroughly dried in paper towels then toss in a little flour before coating with the batter. This will make it easier for the batter to stick to the olive. Then use your normal method to fry in oil, extra virgin of course. They are delicious! (Pictured p. 74).

Extra Virgin Honey
This is the result of a play day in the kitchen when I decided to see if oil and honey would work together. I am not sure if the oil absorbs the honey or the other way round, but the resulting spreadable gel-like syrup tastes delicious. 
6 tbsp extra virgin olive oil 
1/2 cup honey                   
Pour the oil into a small saucepan and gently heat. Add the honey and slowly stir until the honey and oil are combined. Leave to cool, after which it will thicken. Give it a good whisk to transform it into a thick satiny syrup with a wonderful creamy mouthfeel. Store in the fridge for up to a month or in a cool, dark place up to 2 weeks. When brought back to room temperature you may see some oil on the surface but this can be stirred back in before using. 
Serve drizzled over Greek yoghurt, ice cream or a pancake stack. It is also tasty spread on sourdough, grainy toast or crumpets. And a teaspoon added to a hot lemon drink or even your breakfast tea or coffee works well.
Makes about 1/2 cup
Tip: Make a larger batch and spread it over the cake of your choice. It could also be used as a filling for a favourite cake.

Frappelia 
This traditional Greek drink involves blending fresh olive leaves with cold water to create a magical, frothy green infusion. However, the leaves first need to be soaked in warm water for 10-15 minutes then rinsed.
Add frappelia to smoothies, soups, mocktails and cocktails. A few thin slices of fresh ginger or a squeeze of lemon will give it an extra zing. 
Pure, green and full of nutrients. What more could we ask of Mother Nature? 
3 1/2 cups fresh water or coconut water
2 packed cups pre-soaked olive leaves
1 cup baby spinach leaves, optional
Pour the water into a blender and add the olive leaves and spinach leaves, if using. Pulse briefly to cut the leaves, then blend for about 30 seconds. Leave in the blender for 5 minutes to infuse. Pulse again briefly and leave to infuse for another 10 minutes. Strain into a jug, squeezing as much liquid as possible from the left-over fibres. 
Makes about 3 cups
Tip: The juice will separate on standing for any length of time, but a quick shake will blend it again. And as it will darken when exposed to air, keep it well sealed in a bottle in the fridge. It will last for a day or so.

Frappelia Banana Smoothie 
1 cup frappelia                   
1/2 banana, fresh or frozen, chopped
Pour the frappelia into a blender and add the banana. Blend until smooth and frothy. 
Serves 1

Green Smoothie with Spinach and Avocado
1 1/2 cups frappelia, chilled
1 cup spinach leaves, washed and stems removed
1 small ripe avocado,eeled and chopped
squeeze of lemon juice, optional
Blend all the ingredients until smooth and frothy. 
Serves 2

White Chocolate and Miso Fudge 
This came about on a kitchen play-day because I wanted to find out how white chocolate and olive oil would go together. And then I decided to add some miso for fun. I loved the result and 2 squares are never enough.
3 tsp miso paste
3 tsp extra virgin olive oil
 cup finely chopped white chocolate
Line a small chopping board or flat plate with baking paper. Measure the miso into a small bowl and mix it with the oil. Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Once melted, remove from the heat and blend in the miso oil mix. Stir quickly to combine (it does not need to be completely blended in). Using a rubber spatula or a knife dipped in oil, spread out the mix on the prepared board or plate to the desired thickness, then transfer to the fridge to harden. Cut into small pieces when firm and store in a sealed container lined with a paper towel. It will keep for at least 2 weeks.
Makes about 20 small squares