Paloma Olives + Paloma Mocktail
Serve up the ultimate summer pairing with our Feta & Olive Checkerboard Platter, perfectly accompanied by a Pink Grapefruit Paloma mocktail made with Belvoir Farm Pink Grapefruit Paloma and topped with grated frozen jalapeño. This vibrant, stylish spread turns simple snacks into a stunning summer centrepiece.
Ingredients
For the checkerboard
| 1 pot | Nocellara green olives |
| Juice | of ½ pink grapefruit |
| Pulp | of ½ pink grapefruit |
| 25ml | Belvoir Farm Pink Grapefruit Paloma |
| Sprinkle | flaky sea salt |
| Juice | of half a lime |
Method
To Make
- Remove any juices and oil from the pot of Nocellara olives and add them to a small bowl.
- Squeeze in the juice of half a pink grapefruit, along with the pulp and Belvoir Farm’s Pink Grapefruit Paloma.
- Add a sprinkle of flaky sea salt, along with the juice of half a lime and mix well.
- Serve immediately with a freshly made paloma mocktail as an appetiser, or as a cocktail garnish to add character to your drink.