The olive's leafy branch is used as a symbol of glory, abundance and peace. In celebration of this ancient fruit, here are a few all-time great recipes you can use this festive season!

Pasta tumble

Sauté finely sliced onions, chopped depipped black olives and a couple of anchovy fillets (optional) in a little olive oil until soft. Add chopped Italian parsley and cook for another minute. Stir through cooked pasta. Yummy!

Pissaladiére

Sauté sliced onions in olive oil until soft. Remove from heat and stir through a handful of depipped olives, torn basil, chopped lemon thyme and anchovy fillets. Spread onto a plain pizza base and cook according to packet instructions.

Salami and chilli pasta

Heat olive oil in a non-stick pan, add a little crushed garlic, chilli flakes, salami, depipped olives and a handful of cherry tomatoes. Cook until tomatoes have split. Season and serve tossed into cooked pasta and sprinkled with feta cheese.

Classic Greek salad

Toss chopped tomatoes, cucumber, onion, feta cheese and olives with lemon juice, olive oil and dried oregano.

Mediterranean chicken

Toss chicken pieces in a bowl with finely chopped garlic, fresh oregano, grated lemon peel, a little olive oil and a can of chopped tomatoes. Place in a roasting dish and roast in a preheated 180°C oven for 30 minutes. Add a handful of olives, season to taste and cook for a further 10-15 minutes.

Potato salad

Mix chopped depipped olives, capers, mint and crushed garlic with equal quantities of mayonnaise and plain yoghurt. Season and stir through cooked potatoes.

Olive tapenade

Pulse depipped black olives in a blender with a few capers, an anchovy fillet and a little olive oil to create a chunky paste. Serve with Melba toast.

Roasted olives

Toss olives on a baking tray with bruised whole garlic, orange peel, a bay leaf, a little olive oil and a squeeze of orange juice. Bake in a preheated oven at 180°C for about 10 minutes. Cool and serve as snacks (watch out for the pips).

Anchovy butter

Blend softened butter with chopped anchovy fillets and depipped olives. Add a dash of brandy. Mould into a log shape and wrap in clingfilm. Serve sliced on top of beef fillet or with seafood dishes.