Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or almonds. Experiment with different varieties until you find a favourite.

Serve as a zingy condiment with raw vegetables, as a topping for canapes or crostini, or mixed into cheese straw pastry. Add to stuffing, cheesy breadcrumb or sausage roll mixes. Spread under the ...

I start by dividing up the olives and anchovies, then add the rosemary ... Let it rest for 10 minutes, then serve VEGGIE LOVE: A giant stuffed portobello mushroom for each veggie guest instead ...

Work the anchovies with the salt and rosemary in a mortar and pestle, adding oil slowly, until they form a coarse paste. Heat a grill (wood-burning preferred), and when it's very hot, lay the ...

The feta, olives and anchovies add a wonderful flavour, and the aroma will fill the kitchen as it cooks. I serve it with chunky mashed kumara and green vegetables.