Love olives? Try this next time to add some extra flavour.


  • 2 cups of unpitted kalamatta or Sicilian olives.(drains and rinsed well)
  • 1 clove of garlic (roughly chopped)
  • 1 Tablespoon of fennel seeds
  • 2 bay leaves
  • 1/2 teaspoon of cracked black pepper
  • 1/2 lemon (thinly sliced)
  • 3 cinnamon quills

How to Make

  1. Warm a thin layer of olive oil in a medium temperature pan and add all the ingredients, except the olives.
  2. Gently warm for a few minutes to fragrant the oil. The garlic should stay white and not turn brown. If it does, turn the temperature down.
  3. Add the olives and continue to warm for another 5 minutes.
  4. Leave to cool for a few minutes and serve warm.
  5. Store what is left in the fridge for up to a week and gently warm to serve next time.

About The Chef:

Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.

Simon offers conscious event catering, educational courses and personalized coaching that combine natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.

For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simons Facebook page: Your Conscious Kitchen. or his Instagram Page

You can find Si cooking at Billabong Retreat every other weekend and most Thursdays and Fridays.