A kiwi, born in Singapore, Mike Worters’ (Castle Court) eyes were opened to food at an early age as his soldier father would bring an array of global foods and flavours to the table. After completing his qualifications in Brisbane and working in its buzzing restaurant scene, Mike headed to the UK. Following a successful stint working in restaurants and hotels, Mike moved into corporate catering before becoming Head of Innovation for a contract caterer supplying schools. Discovering a passion for feeding and fuelling the next generation of kids, Mike applied for a role at the Castle Court school in Dorset, and hasn’t looked back. With olives just one of the ingredients on his daily salad bar enjoyed by his pupils, here’s his five ways with pitted black olives…
Tasty tapenade
For a superbly savoury, punchy spread or condiment, a tasty tapenade is always a winner. Green and black pitted olives both work well and I like to blitz them with some capers or even anchovies.
Panzanella
A great way to use up old bread and vegetables, I love adding olives to my panzanella for added aromatics and taste. Whether it’s summer or winter, panzanella always adds some sunshine to your diet.
Fattoush
Another fantastic side to accompany an array of Lebanese dishes such as batata hara or kafta, I like to add olives to my Fattoush salad alongside a zesty dressing.
Simply Dressed
Nothing can beat a simply dressed olive alongside a cold drink or aperitif. Easy to make and add your own twist or personality, we marinate our own olives using different spices, chilli flakes and herbs.
Delicious dressing
Olive oil is a must in dressings, but I love to chop up some olives and add to the dressing as well. This adds depth of flavour and a terrific texture and consistency to the dressing.