Made from some of the best eating olives, this paté is delicious on toast, with goats’ cheese or with dates, raisins, prunes and dried apricots.

Combined with tomatoes, anchovies, garlic, onion, grated lemon rind, basil and Parmesan cheese it makes a wonderful sauce for pasta.

It can be used in vegetable omelettes (artichoke, aubergine, courgette...) along with a little cream, Gruyère cheese and a pinch of cumin.