FOR THE TABLE

Green olives or mixed green and black olives are good to serve with drinks or as part of an antipasto tray.

A green olive is a classic addition to a martini.

Black olives are a favourite snack, garnish or addition to a cheese board.

Use black olives in pizzas and breads, pâtés, salads, pasta, risottos and hearty meat dishes.

Black olives are the star of the famous Provençal relish, tapenade. Serve with baguette, Turkish or Lebanese bread or crudités. Also delicious in soup, pasta sauces and with grilled meats and fish.

Blend or process preserved pitted olives with anchovies, sun-dried tomatoes, capers and garlic. Spread on bruschetta and top with goat’s cheese.

Once olives have been brined, pack into hot sterilised jars with lemon grass, chillies and coriander seeds for a fragrant Asian flavour.

Wrap pitted preserved olives in a cheese pastry and chill for several hours. Bake in a hot oven until golden and serve at room temperature with drinks.

Puree preserved, pitted olives with parmesan, garlic and oregano, then spread over a pizza base with cheese and sun-dried tomatoes.