Olives

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

An exquisite tapas dish of warm orange and fennel olives from Australian Women's Weekly.

Antipasto literally translates to "before the meal" and is the catchall name for pre-dinner nibbles, usually including cured meats, and all sorts of delicious morsels. This one fits the bill, nicely.

Simple, healthy and packed with colour and flavour, this cauliflower and green olive salad is a tasty side dish, but also makes a great, light meal all by itself.

An exquisite tapas or sharing dish for impressing your dinner guests.

Let the smell of baking bread and fragrant rosemary infuse your home as you whip up this delicious quickbread.

A small pizza with big flavour: Onion, anchovy and olive pizzetta.

Originally popular in the south of France, this fabulously flavoursome French appetizer is taking world cuisine by storm.

Filling can be made a day ahead. Cover; refrigerate until required. Palmiers, flat, flaky, palm-shaped French pastries, are traditionally made as a sweet with caramelised sugar. We have come up with this savoury version. Note

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

Spice up your olives to make the perfect complement to your tapas evening.

Give your usual potato frittata a gutsy flavour kick by adding capsicum and olive. Serve it warm from the oven with a green salad or take it on a romantic picnic.

Mini parmesan scones with goats cheese & tapenade make delicate, tasty little canapes.

In southern Italy and Sicily this dish is called braciole and in the northern regions it is called involtini; our version of this classic veal dish also has a burst of sage.

A fancy and exquisite tapas-style warm herb and citrus marinated olives.

Recipe can be made a day ahead and refrigerated, covered. Note

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note

Crispy grilled chicken drizzled with oregano dressing and a greek salad with olives and feta.

This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.

Make the perfect tapas-style dish; warm olives and chilli from Australian Women's Weekly.

Healthy grilled turkey steaks with a flavourful green olive and tomato relish.

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

Super simple and seriously tasty, this spaghetti with anchovies, olives and rocket is the ideal mid-week dinner.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

The irresistible flavours of juicy artichokes, green olives and capers make this home-made pizza a dinner favourite.

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted. Note

Crispy pastry, sweet tomato, salty tapenade; flavour and texture sensation wrapped up into one easy recipe!

A tasty tapas dish, delicately spiced with fragrant saffron, this platter of olives and cheese makes an elegant addition to a selection of nibblies.

Flavoursome and delectable tapas-style nibbles of bocconcini, olive, cherry tomato with pesto.

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving Note

Basted with a balsamic glaze, these lamb chops are tasty and tender and beautifully paired with this creamy olive mash.

The mealy of Mediterranean flavours make this an incredibly fresh and satisfying dish.

These flavour filled little tarts make a great shared platter for a cocktail party, or a starter for a special meal.

These bite sized olive and cheese fritters and packed full of savoury flavour and crunch - the perfect finger food for a birthday party or event.

Dolloped with whipped tomato mascarpone and crispy prosciutto, these olive pikelets are fantastic for a party.

To jazz up this recipe, cook 375g fresh papardelle pasta and toss with sliced cooked chicken and its juices, 50g fresh baby rocket, 100g torn fresh bocconcini and a light drizzle of olive oil.

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.

One of the most popular Italian antipasti - perfect for platters and sharing plates.

A light and flavoursome Middle Eastern couscous dish with olives and herbs that can be served as a side or as a light meal.

Lamb cutlets with olive salsa, polenta and fennel; a great dish for special occasions.

Enjoy all your favourite Mediterranean flavours in one dish with this protein-packed grilled chicken dish, complete with potato and green olive butter.

Delicious roast chicken, just like your grandmother used to make it.

You can use char-grilled capsicum from a jar, if you prefer. Note

Grilled swordfish with a tangy and delicious olive paste from Australian Women's Weekly.

Gluten-free bread mixes are available in plain and wholegrain, we used plain in this recipe. Note

To freeze; complete recipe to the end of step 2. Place empanadas, in a single layer, on a bakingpaper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to one month. Continue from step 3, cooking time […]

Salted cod, also known as salt cod, baccalà, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some speciality food stores. It needs to be de-salted and rehydrated before use. Note

There are some great gluten-free wraps and pizza bases available at supermarkets; to save time use these for the pizza base. Note

Remaining garlic-infused oil can be used in salad dressings. Note

We used a large (25cm diameter) thick-based packaged pizza base for this recipe. Pizza can be prepared and frozen in its unbaked form. Place frozen pizza in hot oven; allow about 10 minutes extra cooking time. Note

Oil needs to be added slowly to prevent mixture separating. Should the mixture separate, whisk in two tablespoons of hot water. Note

Saganaki, is the traditional Greek name for a snack or entrée of floured, herbed then fried cheese which is sprinkled with lemon juice and eaten with bread. Note

A light, bright and healthy bean salad for a yummy summer lunch.

Pimp your potato bake with traditional Puttanesca flavours of olives and pancetta.

Recipe is best prepared as required. Note

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

Use frozen spinach, which has been cooked and cooled, for this recipe. Note

A bright and colourful summer olive salad from Australian Women's Weekly.

A delicious filo pastry pie that will fill the bellies of your entire family (and more!)

An exquisitely Mediterranean breakfast dish served with a gorgeous capsicum olive relish.

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble […]

Deliciously tender pork, fennel and olive ragout that can be done in a pressure cooker in no time.

Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores. Note

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note