Olive tapenade

Pulse pitted olives, capers and a little olive oil briefly, stopping while the mixture is still coarse. A mortar and pestle gives you even more control; add anchovy or garlic if you want them.

Some traditional-style recipes include anchovies alongside olives and capers, while others leave them out. If you need to avoid fish, check the ingredients or make your own without anchovies.

Spread it on toasted bread or crackers, or spoon a little over grilled fish, roast vegetables or chicken. It also works in a sandwich with roasted peppers and aubergine.

Keep it in a clean, sealed container and refrigerate it promptly; use it within about four days. A thin film of olive oil over the surface helps limit air contact, but does not replace refrigeration.

Yes. Freeze it in small, airtight portions so you can thaw only what you need; the texture may be softer after thawing. Defrost it in the fridge and stir before serving.

For a similar salty, savoury spread, use chopped olives mixed with capers and olive oil. Pesto works on toast or in pasta too, but has a different flavour and usually includes herbs and nuts.

Olive tapenade is usually a coarse or finely chopped mixture of olives, often with capers, olive oil and sometimes anchovies. Olive pâté is generally smoother and can include other ingredients, so the names are not used consistently.