Serves 5 to 6
Mashed black olives make an excellent spread or a topping for vegetables. They can also be used as a last minute stuffing for already cooked poultry. Any leftover olive mash can be saved in the refrigerator; it will keep for a few days in a covered container. Try experimenting with the flavor by adding chili, coriander, or fresh basil leaves.

• 1 3/4 cups (400 gr) black olives (pitted weight), chopped very finely
• 2 whole beefsteak or globe tomatoes, stems removed but with skins and seeds
• 2 cloves of garlic, chopped finely
• 2 tsp of unfiltered cider vinegar
• 1 tbs extra virgin olive oil
• sea salt
• freshly ground black pepper
• 2 handfuls of flatleaf parsley