Large or small, black or green, stuffed, pitted or plain, olives are versatile and a delicious addition to meals, salads and pizza, or served as a snack with drinks

Chicken stew with black olives

Olives, one of the world's most ancient foods, have been cultivated for more than 8,000 years on the shores of the Mediterranean. They also make a delicious addition to a hearty chicken stew. Simply add chicken pieces, a selection of vegetables - we like courgettes, tomatoes, onions, aubergine and mushrooms - and some stock, along with some garlic and herbs, and allow to slowly simmer for a couple of hours. Add black olives, or green if you prefer, when the chicken is almost cooked so they don’t become too soft and disintegrate.

Olive tapenade

Olive tapenade can be made either with or without anchovies, depending on whether you like their rather distinctive strong taste or not. You’ll need three teaspoons of minced garlic, one cup of pitted kalamata olives (or Spanish black olives if you prefer), two tablespoons of capers, three tablespoons of chopped parsley, two tablespoons of lemon juice, two tablespoons of olive oil and salt and pepper to taste. Blend it all up roughly, and voilà! Serve with crusty bread or breadsticks. Alternatively, spread on sandwiches before you add the filling. Chicken or tuna work well.

Stuffed olives

Stuffed olives are perfect to snack on when you’re feeling peckish, or served with drinks before dinner. You’ll need readypitted olives with the centres cored out, and a selection of ingredients to stuff them with. We like chopped pimento peppers, marinated garlic, feta or mozzarella cheese or little chunks of salami. If you're feeling brave then why not add a kick with some chili? Known mostly for making versatile, beneficial olive oil, olives are bursting with rich phytonutrients and are known for their high vitamin E content, cancer-fighting antioxidants and cardiovascular benefits. So don't hold back and make sure olives are high up on your summer menu.