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Triple Olive Spaghetti

August 19 2026
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Three kinds of olives, one pan - this is my Triple Olive Spaghetti.

I start with a good extra virgin olive oil, sautéing shallot and garlic until fragrant, then in goes a mix of roughly chopped green and kalamata olives. The mild green olives work perfectly against the punchier, more vibrant kalamata - the best of both worlds.

A little lemon zest, fresh oregano, then the cooked spaghetti goes in with a splash of pasta water, tossed until silky and emulsified.

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Olive, Lemon, and Feta Hand Pies

August 5 2026
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These are the most gorgeous little hand pies - olive and feta, with a touch of lemon and fresh oregano.

Perfect for summer entertaining, a little morning or afternoon bite, or a light lunch with a zingy green salad. Vibrant, and just so delicious.

The GAEA Pitted Green Olives with Lemon and Oregano, along with feta are such a divine combination. I've also added a few tablespoons of GAEA Organic Extra Virgin Olive Oil - it brings everything together, and adds this beautiful fruitiness, a gentle bitterness, and a subtle peppery kick to the filling.

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Roasted Peach, Basil & Buffalo Mozzarella Salad

July 30 2015
I love roasted stone fruit, like really love. It’s also the only fruit I will break my ‘no fruit in savoury dishes’ rule for.
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If you are looking for a sweet, protein packed treat with no nasties, then this is the loaf for you!
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July 9 2015
A regular appearance at our dinner table.
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Vegan Spiced Chocolate & Orange Self Saucing Pudding

July 3 2015
I’m SUPER happy with how this recipe turned out! It's vegan, refined sugar free, and has gluten free potential.
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Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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