This small and oval fruit is native to the Mediterranean.  Both Greek and Egyptians consumed large quantities of Olives but the Romans throughout their conquests spread the Olive tree cultivation together with the techniques of oil extraction and the preparation of table olive. Olives play an integral role in the healthful Mediterranean diet, both on the table and in recipes. There are two basic types of table olives.

Green Olives

They are gathered in October before they ripe, treated to remove the bitter taste, then rinsed and pickled in brine. The "Picholine" is the most famous French green olive. The texture is crisp-tender with a smooth and "green" taste, they are great for martinis.
 

Black Olives

They are harvested in January when fully ripe. They are pickled in brine or in oil. The “Nicoise” are the favorite of connoisseurs and a key ingredient in "Salade Nicoise". They are small purplish-black and have a distinctive smoky flavor.

Cut the cucumber, the tomatoes, the onions and the peppers in small cubes, add all the ingredients and mix thoroughly. Chill in the refrigerator for at least 6 hours. Before serving decorate with mint leaves.

- 4 garlic gloves, chopped
- 1-3/4 cups, black olives
- 2 oz. rinsed anchovy fillets
- 2 tbsp. capers*
- 1 tsp. chopped thyme
- 1 tsp. chopped rosemary
- 3 tbsp. lemon juice
- 4 tbsp. Olive oil*
- Optional: 1 tsp. Armagnac

Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed. Spread on Mini French crackers* or Olive Bread.

Place warm water in a large bowl and sprinkle yeast and sugar over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in oil, salt, Olives and gradually the flour. Turn dough out onto a lightly floured board and knead until smooth and elastic (10 minutes), add more flour if the dough is sticky. Oil another large bowl, add in the dough and turn it to coat it. Cover the bowl with plastic wrap. Let rise in a warm area until it doubles, about 45 minutes. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well-floured towel. Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500ºF. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with flour or cornmeal. Bake loaf at 500ºF for 15 minutes then reduce the heat to 375ºF and bake 30 more minutes or until golden and bottom sounds hollow when tapped. Cool the loaf on a rack.

- 4 cups warm water
- 1 tsp. Sea Salt*
- 1 cup Polenta *
- 1.4 lb whole and peeled tomatoes, undrained
- 1 oz Sun dried tomatoes
- 2 tsp. Olive oil*
- 1 minced garlic
- ½ tsp basil leaves
- ½ tsp. sugar
- 1 cup pitted black olive
- Pepper to taste
- 0.5 lb shredded Fontina cheese
- 4 oz. grated Parmesan cheese
- Chopped fresh herbs such as basil, parsley, …

 Prepare the polenta according to the instructions on the package. Oil 4 baking sheets and spread the polenta evenly on each sheet. Set aside to cool and firm-up. Purée tomatoes with their juice and sun dried tomatoes until smooth. Heat oil in a large saucepan. Add garlic and basil; cook about 2 minutes. (do not to brown garlic.) Add tomatoes and sugar; cook, uncovered 20-25 minutes. Add olives, salt and pepper to taste. Preheat oven to 400°F. Ladle a scant 1/4-cup tomato into the bottom of an individual au gratin dish. Cover with 4 squares of polenta. Top with 1 oz. Fontina cheese. Layer with another 4 squares polenta, ¼ cup tomato sauce and 1 oz. Fontina. Top with 1 oz Parmesan cheese. Bake 25-30 minutes, until bubbly and brown around edges. Scatter fresh herbs on top.

Peel and crush the garlic. Dice the whole peeled tomatoes. Cut each fish fillet into three pieces. In a deep frying pan or saucepan gently sauté the garlic and anchovies. Add the tomatoes, juice and sugar. Simmer for 10 minutes. Add the capers, olives and Harissa Sauce. Add salt to taste. Add the fish fillets and stir to ensure they are covered with the tomato mixture. Cover the pan and cook for 4 to 6 minutes or until the fish is just cooked through. Caution: the fish will fall apart if overcooked.