These delicious Mediterranean recipes are rich in flavour and vibrant in colour. Using olives as the base for each dish, Crespo Olives have created truly tempting dishes that are perfect for sharing.  

From Greek feta and olive salad with juicy lamb chops to a succulent Mediterranean pancetta chicken tray bake with olives and tomatoes, you’re sure to find something you love. 

Greek feta and olive salad with lamp chops

A source of vitamin B12, this is high in protein and counts as one of your five-a-day. 


4 sprigs oregano, leaves only 

1 clove garlic, crushed 

tbsp extra virgin olive oil 

4 lamb loin chops 

1 pitta bread 

2 tomatoes, cut into small chunks 

¼ cucumber, cut into small chunks 

50g black olives 

50g feta cheese, diced 

½ tbsp white wine vinegar 

Greek yogurt to serve 


  • Chop half the oregano and mix with the garlic, black pepper and half the oil, toss in the lamb to evenly coat and set aside. 
  • Brush the pitta with a little oil and griddle or fry for one minute each side. Tear into bite-sized pieces. 
  • Mix the tomatoes, cucumber, olives, feta, pitta and remaining oregano together. 
  • Add the marinated lamb to the hot griddle or frying pan and cook for three minutes each side.
  • Meanwhile, whisk the remaining oil with the vinegar and toss into the salad, season and serve with the lamb with a spoonful of Greek yogurt.

In the know 

This dish is gorgeous with chicken or pork chops, too. Perfect for barbecues when the weather heats up again. 

Mediterranean gnocchi, olive and tomato bake 


Who doesn’t love digging into a bowl of gnocchi? Packed full of healthy ingredients, this recipe is a great source of iodine. 


500g pack gnocchi 

tbsp tomato pesto 

75g pitted black olives, halved 

227g can chopped tomatoes 

125g pack mozzarella, torn 

25g ciabatta breadcrumbs 

½ tbsp extra virgin olive oil 

  • Preheat the oven to 200oC, Gas 7. 
  • Cook the gnocchi in boiling water for three minutes, drain and return to the pan.  
  • Add the pesto, olives, tomatoes and half the mozzarella and transfer to an ovenproof serving dish. 
  • Mix the breadcrumbs with the oil and sprinkle over the gnocchi with the remaining mozzarella and bake for 15-20 minutes until golden. 

In the know 

Try using spinach gnocchi or filled tortellini pasta the next time you make this dish. 

Tray baked Mediterranean pancetta chicken with olives and tomatoes

This succulent and rich meal is high in vitamin B3, low in saturated fat, high protein and also counts as one of your five-a-day.



8 slices pancetta 

4 chicken breast fillets 

tbsp olive oil 

400g vine-on cherry tomatoes, snipped into small bunches 

100g pitted green olives 

2 cloves garlic, thinly sliced 

  • Preheat the oven to 200oC, Gas 6. 
  • Wrap two slices of pancetta round the middle of each chicken breast.   
  • Heat 1 tbsp oil in a large frying pan and fry the chicken for two to three minutes each side until golden, then transfer to a baking tray.   
  • Bake for 10 minutes. 
  • Toss the tomatoes, olives and garlic in the remaining oil and add to the tray around the chicken.  
  • Bake for a further 15 minutes until the chicken is cooked through and the tomatoes are softened. 
  • Great served with a green salad and new potatoes. 

In the know 

Try unsmoked streaky bacon instead of the pancetta for a saltier taste. 

Olive and tomato tart

Crisp and golden, this olive and tomato tart is perfect for lunch or a light dinner. Also a source of vitamin B12 and again, this dish contains one of your five-a-day. 


320g pack puff pastry sheet 

275g baby plum tomatoes, halved 

280g pack mini mozzarella balls, drained 

75g green olives stuffed with pimiento, halved 

tbsp extra virgin olive oil 

Basil leaves to garnish 

  • Preheat the oven to 200oC, Gas 7. 
  • Unroll the pastry, keeping it on its paper and place on a large baking tray.   
  • Score a line all the way round the pastry roughly two centimetres from the edges with a sharp knife. 
  • Toss the tomatoes, mozzarella balls and olives in the oil and season with black pepper.   
  • Spread over the pastry base up to the score lines. 
  • Bake for 25-30 minutes or until golden. Serve scattered with fresh basil leaves. 

In the know 

This is delicious with salad or pair with rice for a more filling alternative. Try adding Parma ham for a meat alternative, too. 

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