Lemon and olive spaghetti à la Inga 

Tangy lemon meets smokey olive: our colleague Inga swears by this recipe. Ever since she cooked it for our marketing team, we all love it. It also goes perfectly with our Amalfi Coast-inspired Drop Vitamin Sea. Buon appetito! 

Cut the lemon in half. Grate 1 teaspoon of lemon zest and squeeze one half of the lemon. Peel and finely chop the garlic. Stone the olives. Roughly chop the herbs and spinach. 

Cook the spaghetti in salted water until al dente. 

Meanwhile, lightly heat the olive oil in a pan and gently fry the garlic, lemon juice, lemon zest, chilli flakes, olives and salt to release the flavour. Add the spinach and stir until it has softened. Finally, add the herbs. 

Drain the pasta and remove approx. 80 ml of the pasta water and add to the pan. Bring to the boil once and fold the pasta into the sauce. Serve with more basil, parsley and optional lemon zest to garnish. 

Tip: Buy organic olives - green olives are often only coloured black, which is rarely the case here. Olives with stones also absorb less of the brine in which they are stored.