Even though an opened jar of olives can last quite a while ... You could use your olives to make a tapenade, or serve the ...

Spooning them out of the jar for a salty snack ... You can find these dark purple olives chopped into Greek salads, minced ...

For this recipe you need a mini food processor to make the tapenade. For the tapenade ... extra for another day – place in a sterilised jar and store for 3–4 days in the fridge.

Mash in the rest of the olive oil and lemon juice and season with a pinch of sea salt to taste. Place in a serving bowl or in a clean jar. Keep refrigerated until you need to use it. Cook the ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need ...