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by Mary Berry

Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping.

For this recipe you need a mini food processor to make the tapenade.

Light meals & snacks

Buyer's guide

Kalamata olives are rich purple, almond-shaped olives grown in southern Greece; Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or almonds. Experiment with different varieties until you find a favourite.

Preparation

The fleshy pulp of the fruit is also the source of olive oil. The whole fruit is available in a variety of guises: flavoured, stuffed, stoned or with stones, in oil or in brine, sliced or whole. They’re used a great deal in Mediterranean cuisine, as hors d’oeuvres, in salads, stuffings, sauces or dips such as tapenade and as an ingredient in main dishes.