For a quick savoury dip, drain a jar of olives, chop them up and mix with a pot of cream cheese. Add a little lemon juice and black pepper, then sprinkle with chopped parsley. Serve with crudites or crisps. Drizzle some roasted tomatoes with balsamic vinegar. Combine with cooked pasta and mix in chopped black olives and torn basil leaves. Grate some parmesan over the top. Top slices of a toasted baguette rubbed with garlic with a mixture of crumbled feta cheese, chopped olives and a drizzle of olive oil. Whiz up some chopped black olives, a little garlic, a few tbsp of capers and some anchovy fillets. Season, then add olive oil and a little lemon juice for a tasty tapenade. A handful of black olives makes a welcome topping for pizza – either whole (pitted) or chopped.