@olivemagazine

olivemagazine

Food | Travel | Wellbeing Bring the world to your table through seasonal entertaining ideas, cuisine deep-dives and insider travel guides

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olivemagazine is a verified business account on Instagram with 206.6K followers and 12.8K posts.

Posts: 12.8K
Posts
Followers: 206.6K
Followers
Following: 1,967
Following

Account performance

Engagement rate: 14.30%
Avg. likes per post: 29.5K
Avg. comments per post: 53
Avg. engagement per post: 29.5K
Posts analyzed: 12
Avg. video views: 370.5K

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Account type: Business · Professional · Public
Business category: Publishers
IGTV videos: 13

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Post details (12)

Likes: 928
Comments: 23
Views: 35.3K
Posted: Apr 26, 2026, 5:01 PM
Caption: This easy tip will take your halloumi to the next level... Once fried and golden, marinate it in fresh lemon juice mixed with olive oil, capers and aleppo pepper flakes to allow the cheese to soak up all of the delicious flavours. Find the simple yet impressive recipe through the link in @olivemagazine's bio.

Likes: 347.7K
Comments: 519
Views: 3.2M
Posted: Aug 2, 2025, 11:00 AM
Caption: Homemade CRISPY PAN-FRIED DUMPLINGS This is how to make my favourite Shanghai shengjian baos – they're totally worth the time and effort. They’re sooooo juicy and delicious. I did the half yeasted version, which means it doesn’t fully double in size as it proofs, but still more fluffy than a usual dumpling dough. Save this recipe for when you're next in need of some proper comfort food. Crispy pan-fried dumplings recipe For the dough: - 250g/2 cups plain flour - 1 tsp sugar - 1 tsp instant dried yeast - 140ml lukewarm water For the filling, you can make lots of different ones, but I did a basic pork one, which I used: - 250g pork - Bunch of spring onions, finely chopped - 1/4 chinese cabbage, finely chopped (salted to remove excess water) - 1 whole egg - 1 tbsp light soy sauce - 1 tsp of sesame oil - Pinch of white pepper - Pinch of sugar - 1/2 tsp of salt - Chicken stock jelly (optional) Instructions: 1. Mix all the dry dough ingredients together, and slowly add in the water as you mix simultaneously. Once a shaggy dough comes together, knead for 5-10 mins, before letting it rest and proof for 1 hour. 2. While the dough proofs, make the filling, by combining the meat and all the seasoning together. 3. Mix and stir in THE SAME DIRECTION, as this helps the protein strands develop and soon enough your minced meat will change texture to become something suitable for dumpling filling. 4. After 1 hour, deflate the dough and knead again for 5-10 mins, until nice and smooth. Divide into equal sized pieces and roll out each piece with a rolling pin. 5. Fill with some filling and seal. Dn’t worry too much about the pleat as they’re cooked seam-side down anyway. 6. When frying, crisp and brown the dumplings bottoms first with some oil on a medium high heat before adding in a generous splash of water. Cover with a lid, turn to medium heat and the steam will cook the rest. When the water is all evaporated, it’s ready. 7. Sprinkle on some chopped spring onions and sesame seeds for garnish, and serve with black vinegar, chilli oil and enjoy!!!!

Likes: 24
Comments: 0
Views: 3,305
Posted: Jun 6, 2026, 11:02 AM
Caption: Have you ever seen a more diverse food scene? From an all-day dim sum stalwart to vibrant market eats, a deli-steakhouse hybrid and Hong Kong meets Caribbean sharing small plates, Toronto's culinary offering is as multicultural as its people. Find our full Toronto guide in olive's new magazine, out now from all good newsstands.

Likes: 60
Comments: 0
Posted: Jun 5, 2026, 11:00 AM
Caption: Fancy dining right by the water's edge? From a restaurant on a barge to seasonal plates on the banks of Regent's Canal and cult pastries, discover our favourite canalside destinations in London through the link in bio. 📌 @friendsof_towpathcafe 📌 @forno.london 📌 @ombrabar.restaurant 📌 @plaqueminelock 📌 @daisygreencollection 📌 @canal.canal.canal 📌 @restosune 📌 @cratebrewery 📌 @bargeeast 📌 @thecheesebar.uk 📌 @coaloffice 📌 @thebaring

Likes: 130
Comments: 15
Views: 8,990
Posted: Jun 4, 2026, 5:00 PM
Caption: This is the underrated technique that'll make you feel like a French chef. Confit — slow-cooking in fat — sounds wildly cheffy, but it's one of the laziest, most impressive things you can do in the kitchen. The result? Leeks that are meltingly soft, quietly luxurious and ready days before your guests arrive. Get the full recipe via the link in @olivemagazine's bio.

Likes: 75
Comments: 2
Posted: Jun 4, 2026, 8:00 AM
Caption: Have you picked up your copy of olive's new summer magazine? Here's how to feel great this summer... 🌞 Make vibrant entertaining dishes - from a halloumi spiral pie to a coconut and mango très leches cake 🥒 Be inspired with fermentation expert Kenji Morimoto's (@kenjcooks) signature dishes 🇪🇸 Discover Cádiz at a slower pace from travel writer Susan Low (@slowdownandeat) 🍸 Share crowd-pleasing tequila cocktails 🌿 Nourish yourself with dopamine-boosting recipes Go to the link in bio to to get your copy delivered to your door, or pick up the new magazine from all good newsstands - out now.

Likes: 159
Comments: 5
Views: 3,995
Posted: Jun 3, 2026, 5:00 PM
Caption: If you love your cocktails sweet and spicy, this peach paloma is the one for you. Grapefruit soda stops it from being too saccharine, while the chamoy and Tajín rim brings a true taste of Mexico. Find the full recipe through the link in @olivemagazine's bio.

Likes: 119
Comments: 12
Views: 9,366
Posted: Jun 2, 2026, 5:01 PM
Caption: Did you know that peanut butter can help improve your mood? A great source of tyrosine, an amino acid which the brain uses to create dopamine, combine it with wholewheat noodles and crunchy veg for an easy, mood-enhancing meal. Find the full recipe through the link in @olivemagazine's bio.

Likes: 433
Comments: 20
Posted: Jun 2, 2026, 8:00 AM
Caption: Planning a trip to San Sebastián? Chef @guan_chua shares his top spots from his annual pilgrimage - from the best casual pintxos bars to world-class restaurants and the OG basque cheesecake. Find the full guide through the link in @olivemagazine's bio. 📌 @antoniobarss 📌 @lacucharadesantelmo 📌 @bar_desy 📌 @restaurantebodegonalejandro 📌 @ganbara.oficial 📌 @bartxepetxa 📌 @portuetxe 📌 @rekondorestaurante 📌 @casajuliandetolosa1951 📌 @martinberasategui

Likes: 26
Comments: 1
Views: 2,793
Posted: Jun 1, 2026, 5:01 PM
Caption: Summer officially starts today, right? Enter our feel-good moments and natural highs to feel your absolute best all summer long. Think vibrant dishes to make, bring and share with your loved ones and refreshing spicy sharing cocktails for gatherings, plus coolcation destinations that beat the summer heat and dopamine-rich meals for nourishing midweek boosts. Go to the link in bio for all of the feel good vibes, and stay tuned on @olivemagazine for daily inspiration drops.

Likes: 75
Comments: 0
Views: 2,806
Posted: May 31, 2026, 5:02 PM
Caption: Fancy a taste of Greece whatever the weather? These juicy chicken skewers are seasoned with smoked salt and griddle pan-charred, so you can enjoy sunshine flavours come rain or shine. Find the full recipe through the link in @olivemagazine's bio.

Likes: 4,171
Comments: 36
Views: 55K
Posted: May 30, 2026, 11:01 AM
Caption: Recreating one of the most addictive noodle dishes I ate in Chengdu... Tianshui mian (甜水面) are thick, chewy noodles coated in a sauce that's sweet, savoury, spicy and numbing all at once. The secret is a sweetened soy sauce infused with aromatics, mixed with garlic water, sesame paste, chilli oil and Sichuan peppercorn. P.s. you can absolutely cheat with frozen udon, but if you've got the time, making the noodles from scratch gives them that extra chewy bite that's worth the effort 🌶️🥢 Tianshui Mian (Chengdu Sweet & Spicy Noodles) Serves 2 For the noodles: * 200g plain flour * 90g water * Pinch of salt For the spiced sweetened soy sauce: * 100ml light soy sauce * 3 tbsp brown sugar * 1 star anise * 1 Chinese cinnamon stick (or small cinnamon stick) * 1 tsp Sichuan peppercorns For each serving: * 1 clove garlic, grated * 1 tbsp water * ½ tbsp spiced sweetened soy sauce * ½ tbsp Sichuan chilli oil * ½ tbsp sesame paste or peanut butter, thinned with a little water * ½ tsp ground Sichuan peppercorns Method 1. Make the dough by mixing the flour, water and salt until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes. Knead briefly again, then cover and rest for a further 30 minutes. 2. Meanwhile, make the sweetened soy sauce. Add the soy sauce, brown sugar, star anise, Chinese cinnamon and Sichuan peppercorns to a small saucepan. Simmer gently for 10–15 minutes until slightly thickened. Strain and leave to cool. 3. Divide the dough into two and roll each one into a rough long rectangle and cut into thick noodle strips. Stretch each noodle slightly before cooking. 4. Cook the noodles in boiling water for around 5 minutes, or until chewy and cooked through. Drain and immediately rinse under cold water. 5. To assemble, combine the grated garlic and water to make a garlic water. Add the garlic water, sweetened soy sauce, chilli oil, sesame paste and ground Sichuan peppercorns to a bowl and mix well. 6. Add the noodles and toss until evenly coated. Serve immediately and enjoy!

Likes: 928
Comments: 23
Views: 35.3K
Posted: Apr 26, 2026, 5:01 PM
Caption: This easy tip will take your halloumi to the next level... Once fried and golden, marinate it in fresh lemon juice mixed with olive oil, capers and aleppo pepper flakes to allow the cheese to soak up all of the delicious flavours. Find the simple yet impressive recipe through the link in @olivemagazine's bio.

Likes: 347.7K
Comments: 519
Views: 3.2M
Posted: Aug 2, 2025, 11:00 AM
Caption: Homemade CRISPY PAN-FRIED DUMPLINGS This is how to make my favourite Shanghai shengjian baos – they're totally worth the time and effort. They’re sooooo juicy and delicious. I did the half yeasted version, which means it doesn’t fully double in size as it proofs, but still more fluffy than a usual dumpling dough. Save this recipe for when you're next in need of some proper comfort food. Crispy pan-fried dumplings recipe For the dough: - 250g/2 cups plain flour - 1 tsp sugar - 1 tsp instant dried yeast - 140ml lukewarm water For the filling, you can make lots of different ones, but I did a basic pork one, which I used: - 250g pork - Bunch of spring onions, finely chopped - 1/4 chinese cabbage, finely chopped (salted to remove excess water) - 1 whole egg - 1 tbsp light soy sauce - 1 tsp of sesame oil - Pinch of white pepper - Pinch of sugar - 1/2 tsp of salt - Chicken stock jelly (optional) Instructions: 1. Mix all the dry dough ingredients together, and slowly add in the water as you mix simultaneously. Once a shaggy dough comes together, knead for 5-10 mins, before letting it rest and proof for 1 hour. 2. While the dough proofs, make the filling, by combining the meat and all the seasoning together. 3. Mix and stir in THE SAME DIRECTION, as this helps the protein strands develop and soon enough your minced meat will change texture to become something suitable for dumpling filling. 4. After 1 hour, deflate the dough and knead again for 5-10 mins, until nice and smooth. Divide into equal sized pieces and roll out each piece with a rolling pin. 5. Fill with some filling and seal. Dn’t worry too much about the pleat as they’re cooked seam-side down anyway. 6. When frying, crisp and brown the dumplings bottoms first with some oil on a medium high heat before adding in a generous splash of water. Cover with a lid, turn to medium heat and the steam will cook the rest. When the water is all evaporated, it’s ready. 7. Sprinkle on some chopped spring onions and sesame seeds for garnish, and serve with black vinegar, chilli oil and enjoy!!!!

Likes: 24
Comments: 0
Views: 3,305
Posted: Jun 6, 2026, 11:02 AM
Caption: Have you ever seen a more diverse food scene? From an all-day dim sum stalwart to vibrant market eats, a deli-steakhouse hybrid and Hong Kong meets Caribbean sharing small plates, Toronto's culinary offering is as multicultural as its people. Find our full Toronto guide in olive's new magazine, out now from all good newsstands.

Likes: 60
Comments: 0
Posted: Jun 5, 2026, 11:00 AM
Caption: Fancy dining right by the water's edge? From a restaurant on a barge to seasonal plates on the banks of Regent's Canal and cult pastries, discover our favourite canalside destinations in London through the link in bio. 📌 @friendsof_towpathcafe 📌 @forno.london 📌 @ombrabar.restaurant 📌 @plaqueminelock 📌 @daisygreencollection 📌 @canal.canal.canal 📌 @restosune 📌 @cratebrewery 📌 @bargeeast 📌 @thecheesebar.uk 📌 @coaloffice 📌 @thebaring

Likes: 130
Comments: 15
Views: 8,990
Posted: Jun 4, 2026, 5:00 PM
Caption: This is the underrated technique that'll make you feel like a French chef. Confit — slow-cooking in fat — sounds wildly cheffy, but it's one of the laziest, most impressive things you can do in the kitchen. The result? Leeks that are meltingly soft, quietly luxurious and ready days before your guests arrive. Get the full recipe via the link in @olivemagazine's bio.

Likes: 75
Comments: 2
Posted: Jun 4, 2026, 8:00 AM
Caption: Have you picked up your copy of olive's new summer magazine? Here's how to feel great this summer... 🌞 Make vibrant entertaining dishes - from a halloumi spiral pie to a coconut and mango très leches cake 🥒 Be inspired with fermentation expert Kenji Morimoto's (@kenjcooks) signature dishes 🇪🇸 Discover Cádiz at a slower pace from travel writer Susan Low (@slowdownandeat) 🍸 Share crowd-pleasing tequila cocktails 🌿 Nourish yourself with dopamine-boosting recipes Go to the link in bio to to get your copy delivered to your door, or pick up the new magazine from all good newsstands - out now.

Likes: 159
Comments: 5
Views: 3,995
Posted: Jun 3, 2026, 5:00 PM
Caption: If you love your cocktails sweet and spicy, this peach paloma is the one for you. Grapefruit soda stops it from being too saccharine, while the chamoy and Tajín rim brings a true taste of Mexico. Find the full recipe through the link in @olivemagazine's bio.

Likes: 119
Comments: 12
Views: 9,366
Posted: Jun 2, 2026, 5:01 PM
Caption: Did you know that peanut butter can help improve your mood? A great source of tyrosine, an amino acid which the brain uses to create dopamine, combine it with wholewheat noodles and crunchy veg for an easy, mood-enhancing meal. Find the full recipe through the link in @olivemagazine's bio.

Likes: 433
Comments: 20
Posted: Jun 2, 2026, 8:00 AM
Caption: Planning a trip to San Sebastián? Chef @guan_chua shares his top spots from his annual pilgrimage - from the best casual pintxos bars to world-class restaurants and the OG basque cheesecake. Find the full guide through the link in @olivemagazine's bio. 📌 @antoniobarss 📌 @lacucharadesantelmo 📌 @bar_desy 📌 @restaurantebodegonalejandro 📌 @ganbara.oficial 📌 @bartxepetxa 📌 @portuetxe 📌 @rekondorestaurante 📌 @casajuliandetolosa1951 📌 @martinberasategui

Likes: 26
Comments: 1
Views: 2,793
Posted: Jun 1, 2026, 5:01 PM
Caption: Summer officially starts today, right? Enter our feel-good moments and natural highs to feel your absolute best all summer long. Think vibrant dishes to make, bring and share with your loved ones and refreshing spicy sharing cocktails for gatherings, plus coolcation destinations that beat the summer heat and dopamine-rich meals for nourishing midweek boosts. Go to the link in bio for all of the feel good vibes, and stay tuned on @olivemagazine for daily inspiration drops.

Likes: 75
Comments: 0
Views: 2,806
Posted: May 31, 2026, 5:02 PM
Caption: Fancy a taste of Greece whatever the weather? These juicy chicken skewers are seasoned with smoked salt and griddle pan-charred, so you can enjoy sunshine flavours come rain or shine. Find the full recipe through the link in @olivemagazine's bio.

Likes: 4,171
Comments: 36
Views: 55K
Posted: May 30, 2026, 11:01 AM
Caption: Recreating one of the most addictive noodle dishes I ate in Chengdu... Tianshui mian (甜水面) are thick, chewy noodles coated in a sauce that's sweet, savoury, spicy and numbing all at once. The secret is a sweetened soy sauce infused with aromatics, mixed with garlic water, sesame paste, chilli oil and Sichuan peppercorn. P.s. you can absolutely cheat with frozen udon, but if you've got the time, making the noodles from scratch gives them that extra chewy bite that's worth the effort 🌶️🥢 Tianshui Mian (Chengdu Sweet & Spicy Noodles) Serves 2 For the noodles: * 200g plain flour * 90g water * Pinch of salt For the spiced sweetened soy sauce: * 100ml light soy sauce * 3 tbsp brown sugar * 1 star anise * 1 Chinese cinnamon stick (or small cinnamon stick) * 1 tsp Sichuan peppercorns For each serving: * 1 clove garlic, grated * 1 tbsp water * ½ tbsp spiced sweetened soy sauce * ½ tbsp Sichuan chilli oil * ½ tbsp sesame paste or peanut butter, thinned with a little water * ½ tsp ground Sichuan peppercorns Method 1. Make the dough by mixing the flour, water and salt until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes. Knead briefly again, then cover and rest for a further 30 minutes. 2. Meanwhile, make the sweetened soy sauce. Add the soy sauce, brown sugar, star anise, Chinese cinnamon and Sichuan peppercorns to a small saucepan. Simmer gently for 10–15 minutes until slightly thickened. Strain and leave to cool. 3. Divide the dough into two and roll each one into a rough long rectangle and cut into thick noodle strips. Stretch each noodle slightly before cooking. 4. Cook the noodles in boiling water for around 5 minutes, or until chewy and cooked through. Drain and immediately rinse under cold water. 5. To assemble, combine the grated garlic and water to make a garlic water. Add the garlic water, sweetened soy sauce, chilli oil, sesame paste and ground Sichuan peppercorns to a bowl and mix well. 6. Add the noodles and toss until evenly coated. Serve immediately and enjoy!

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