25 May

Tapenade (Olive and Anchovy Spread)

To serve 4 · 100 g salt anchovies, or 1 small tin anchovies · 1 garlic clove, peeled · 250 g black olives, stoned · 125 g capers · 4 tbsp olive oil

25 May

Olive Omelette

To serve 4 6 eggs · 100 g black olives, stoned & finely chopped · 2 tbsp parsley, chopped · ½ tsp ground caraway · ½ tsp ground cumin · 1 tbsp olive oil · 1 pinch sweet paprika · 1 tsp tarragon · Salt and pepper