Head of Culinary Development, Gareth Bowen, shows how to make this simple and delicious dish – recommending that you use the freshest in-season tomatoes you can find.


  • 350g Heirloom tomatoes, some quartered some halved
  • 200g pitted black olives, preferably Kalamata or Niçoise
  • 80g green olives, preferably Picholine
  • 120g celery, washed and finely diced
  • 80ml extra virgin olive oil
  • Half bunch of basil, leaves only
  • Half a lemon, juiced


  1. Wash the tomatoes thoroughly and allow to drain.
  2. Slice the green olives in half and add to a bowl along with celery, olive oil and lemon juice.
  3. Pick the leaves from the basil and slice finely, and add to the olive and celery mix.
  4. Mix together and season if necessary (being mindful of the saltiness that the black olives will bring).
  5. In a small blender add the black olives and a little oil to purée (make sure all the olives have stones removed first).
  6. Cut the tomatoes in various different shapes, halves, wedges, quarters etc.
  7. Place the black olive puree on the plate and arrange how you wish.
  8. Drizzle over the dressing and enjoy with an ice-cold white wine.

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