The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think  you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.

 

#1 Olivata

• 2  1/2 cups oil-cured black olives
• 1/4 cup of olive oil
• 1 tbsp. wine vinegar
• 2 tsp. dried thyme
• 1/2 tsp. hot pepper flakes
• 2 cloves minced garlic
• caper berries for garnish

Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.

In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes,  all you need is a spoonful.

 

#2 Black Olives With Fennel and Orange

• 1/2 tsp. coriander
• 1/2 tsp. fennel seeds
• 2 tbsp. olive oil
• 2 tsp. coarsely grated orange zest
• 4 tsp. orange juice
• 4 drops hot pepper sauce
• 1  1/2 cup black olives (oil cured)

Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.

Refrigerate for 24 hours – don’t cheat

This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?

And now, the last one…

 

#3 Lime Scented Green Olives

These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.

• 1  1/4 cups green olives, with pits
• 2 tbsp. olive oil
• 1/2 tsp. fresh thyme, chopped
• 1/4 tsp. grated lime rind (or to taste)
• 3-4 drops hot sauce
• 2 tbsp. fresh lime juice
• 1  1/2 cups cubed Feta cheese

Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.

Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.

Refrigerate for 24 hours.