Hot Canapés

Chicken & Duck

Chargrilled chicken satay with a creamy peanut dipping sauce*

Black bean and achiote chicken empanadas**

Tuscan chicken skewer with a pepperonata dip*

Chicken wrapped in parma ham and basil on skewers with a light chive and lemon dip*

Peppered tempura chicken with a rocket mayonnaise*

Duck and vegetable spring rolls with a sweet chilli dip**

Duck and chestnut empanadas with a seville orange dip**

Gingered chicken cakes with a coriander and lime mayonnaise**

Beef, lamb and pork

Curried Lamb samosas with spicy apricot chutney**

Mini hamburgers with tomato relish*

Hot dogs with fried onions and american mustard*

Fried bread crostini topped with bubble and squeak, black pudding and caramelised apple*

Roast garlic, taleggio and chorizo bruschetta*

Honey and mustard glazed sausages with a mustard mayonnaise dip**

Marinaded beef skewers with a horseradish and creme fraiche dip*

Spinach, gruyere and maple smoked bacon filo triangles**

Deep fried pork wantons with a coriander chutney*

Cumberland sausages with rich brioche bread sauce*

Eastern lamb kebabs with yoghurt and mint dip*

Glazed venison chippolatas with juniper berry and plum chutney**

Cumin scented kofte lamb brochette with minted yoghurt dip*

Indonesian beef skewers with satay sauce*

Fish

Traditional salmon and cod fish cakes with a tartare dipping sauce**

Thai fish cakes with a sweet chilli dipping sauce**

Calamari curls with a smoked chilli cream*

Coconut prawns with a mango salsa*

Salmon, stemmed ginger and spring onion wanton with a soy dipping sauce*

Swordfish skewers coated in pistachio and coriander with a creme fraiche dip*

Thai flavoured crab cakes with an avocado salsa**

Deep fried prawns wrapped in filo with a sweet chilli dip**

Crab and sweetcord filo purses with a spring onion and mango salsa**

Baby squid on skewers with a sweet chilli jam*

Seared scallop searved in a spoon with a coriander cream*

Prosciutto wrapped scallop brochette with a sauce bearnaise*

Monkfish, pancetta and rosemary spiedini with a lemon aioli*

Chargrilled mediterranean tuna skewer with a roast tomato dip*

Deep fried glass noodle cakes with tuna carpaccio and papaya salsa*

Vegetarian

Oriental spring Rolls with sweet chilli dipping sauce**

Wild mushroom beignet dusted with paprika and parmesan*

A selection of vegetable tempura with a spicy soy dip*

Roasted pepper, goat's cheese and olive tart**

Mushroom risotto on a spoon drizzled with truffle oil and shavings of parmesan*

Deep fried brie with a cranberry jam*

Artichoke, gorgonzola and pipperade pizzette*

Shittake mushroom and lemon grass soup served in a shot glass*

Deep-fried pumpkin risotto balls with creme fraiche and sage dip*

Cold Canapes

Chicken & Duck

Chilli scones with smoked chicken, guacamole and sweet chilli jam

Mini Peking duck pancakes with plum sauce

Filo tartlettes with Bang bang chicken*

Mini Ceasar salad with chargrilled lemon scented chicken*

Poppadums topped with Indian spiced chicken with mango and coriander salsa*

Asian flavoured duck salad in a crispy filo basket*

Beef, lamb and pork

Grilled beef with salsa verde served on a croute

Proscuitto wrapped fig skewer

Rolled smoked ham crepes with tarragon and mustard cream

Filo tartlettes with Asian beef salad*

Rosemary muffins with crispy parma ham, avocado and goats cheese

Chargrilled polenta with carpaccio, roquette, parmesan shavings, drizzled with truffle oil

Fish

Buckwheat blinis with smoked salmon, creme fraiche and chives

Deep fried toastadas with guacamole, prawn and chilli

Tangy Thai prawns on skewers

Crab and papaya rice paper rolls with sweet chilli dipping sauce*

Selection of Nori sushi and mini California hand rolls with soy, pickled ginger and wasabi

Crepe purses filled with prawn and lemon creme fraiche

Filo tartlettes filled with spicy coriander prawns*

Corn cups with tuna, mango and lime ceviche*

Fresh herb and prawn rice paper rolls with peanut hoisin dipping sauce

Vegetarian

Parmesan and rosemary shortbreads with roast cherry tomato and feta

Corn cakes with spicy mango salsa

Aubergine and pinenut pizzette

Polenta crostini with blue cheese and balsamic red onions

Fennel marinated feta and olive skewers

Basil marinated mozzeralla and cherry tomato skewers

Frittatine with black olive and ricotta

Roast red pepper, goats cheese and mint wraps

Olive has experienced party staff.  We can also organise equipment hires
For bookings of 12 people or fewer a £30 surcharge may apply
All costs are exclusive of VAT.  VAT is not charge on food that is collected from our delicatessen.