Olives

Spice up your olives to make the perfect complement to your tapas evening.

Carpaccio, a dish of shaved slices of meat or fish with a few dots of seasoned mayonnaise, is credited to Harry’s Bar in Venice, but a version of the dish dressed with oil and lemon adorned with freshly shaved truffles, had been in existence in the north of Italy before then. I like to keep things simple (and affordable!), and love beautifully fresh tuna sliced into thin wafers dressed with exquisite olive oil topped with slivers of parmesan. Pretty as a picture, and it makes a little prime protein go a long way.