Black Olive Collection

Artificial Mother for Water-fowl

A selection of fruit, vegetables and herbs arranged in rows

Paio sausage and a cured ham from Lamego, Portuguese cured and smoked meats

Duck and rocket salad served on floral pattern plate

Selection of fruit, vegetables, herbs, nuts and fruit juices

Sliced ciabatta bread served with bowl of olive oil and black olives, close-up

Kalamata olives

Olive bread, sliced, with some green and black olives nearby

Various ingredients used in mediterranean cooking

Adding anchovy fillets into a blender, containing black olives, white bread and capers (making tapenade), close-up

Mechouia, Tunisian dish made of grilled aubergines, tomatoes, courgettes and onions, garnished with black olives and sprig of parsley

Chilli con carne with rice in large bowl, and a small bowl of black olives

Bowl of Taramasalata, dip made from cods roe, served with bowl of black olives and sliced white bread, close-up

Anchovy pizza with cheese and black olives

Baked vegetarian dish of roasted vegetables including black olives, courgettes and cherry tomatoes, and a jug of olive oil, spices, glass and plate in the background

Salad nicoise on large white plate

Rosette de Lyon, slices of French pork sausage, green and black olives, and parsley on white plate, close-up

Slices of Pizza con Salsiccia, Pizza con Ricotta, and Piza con Scarola, close-up

Boiled egg halves stuffed with black olive and anchovy tapenade and garnished with parsley, a Provencal version of Devilled Eggs

Pissaladiere, home-made pizza topped with anchovies, black olives and onions

Baba Ghanoush, dip of mashed aubergine in bowl garnished with black olives, directly above, close-up

Olea europaea (OLive), green leaf and unripe fruit on stem, and dried black olives

Chicken breast and red pepper bake served with new potatoes, green beans, carrots

Bowl of spaghetti puttanesca, saucepan in the background, cooked on open fire

Condiggion boiled egg and salad served on plate

Plate of nachos with tomato salsa, cheese and black olives, view from above

Black olive dip served with crudites and sliced white bread, view from above

Greek salad in bowl

Melted feta on sliced beefsteak tomatoes with spinach

Salad nicoise

Spaghetti Puttanesca in bowl and a stack of bowls underneath

Great Britain, England, London, Borough Market, different types of olives in wooden containers

Salad vegetables, meat, pasta, fish and fruit typically used in Italian cooking

Tabbouleh served with pitta bread and cacik, a yoghurt based dip, close-up, view from above

Bowl of tapenade made with black olives, anchovies and capers, view from above

Baked Ziti with mozzarella cheese and black olives served in white dish with fork

Kalamata olive in glass

Provencal beef stew with olives, mushrooms, tomatoes and rosemary, on a plate

Olives and sprigs of oregano

Branch of ripening green olives

Hummus with black olives

Pasta salad, containing penne, basil, rocket, tomatoes, black olives, red onions

Stoning black olives with a pitter, close-up

Taggiasca olives

Nicoise-Coquillos olives in glass

Salad of griddled aubergines, beans, cherry tomatoes, spring onion and black olives with pesto dressing, and side dish of black olives, fork

Tapenade, olive spread, with toasted white bread and cucumber strips, on ceramic tray, close-up

Bulgaria, Veliko Tarnovo. Typical Bulgarian lunch of fresh vegetable salad topped feta cheese and home baked flat bread

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"Exploring the Richness of Black Olives: From Molluscs to Culinary Delights" In this captivating lithograph from c. 1860, we are transported into the enchanting world of black olives. As part of a page from The Pictorial Museum of Animated Nature, we delve into their origins and diverse uses. Originating in Europe, particularly France's picturesque Provence-Alpes-Cote d'Azur region, Vaucluse's Lourmarin stands as a testament to the olive's historical significance. This engraving showcases an Artificial Mother for Water-fowl, highlighting how these molluscs have been cherished throughout history. Moving eastward to Bulgaria's Veliko Tarnovo, we witness a typical Bulgarian lunch adorned with fresh vegetable salad crowned by crumbled feta cheese. Amongst this vibrant medley lies the allure of black olives – adding depth and flavor to every bite. The artistry continues as we encounter rows upon rows of meticulously arranged fruit, vegetables, and herbs. Their colors harmonize like an artist’s palette – nature’s own masterpiece inviting us to indulge in its bounty. Journeying further south brings us face-to-face with Portuguese cured and smoked meats - Paio sausage and cured ham from Lamego tantalize our taste buds. And what better companion than a refreshing duck and rocket salad served on a delicate floral pattern plate? Here too lies the secret ingredient - black olives lending their distinctive taste that elevates each morsel. As our exploration unfolds, it becomes evident that they are not limited to savory dishes alone; they effortlessly blend into sweet concoctions too. A selection of fruits dances alongside vegetables, herbs, nuts, and fruit juices – showcasing the versatility that only few ingredients possess. Zooming in closer reveals sliced ciabatta bread accompanied by a bowl brimming with olive oil and plump black olives nearby.