31.   Layer the lamb with half the spinach, then the goat cheese, black olives and sun-dried tomatoes.

32.   Lemon wedges and Greek, Italian or French black olives for garnish.

33.   Making artistic statements with black olives, tomato slices and Caribbean-colored Jell-O is well-documented.

34.   Mix a little unsalted butter with finely chopped black olives.

35.   Quan points to a platter of green, gray, and purplish black olives.

36.   Ripe black olives sold in all supermarkets can be substituted but the taste is weak in comparison.

37.   Ristorante Paradiso starts with a combination of romaine lettuce, escarole, tomatoes, red onions, black olives, cucumbers and mushrooms.

38.   Scattered on the counter are squeezed halves of lemon, jars of black olives, plenty of cheese and a big bottle of dried oregano.

39.   Serve topped with an egg, black olives, and a garnish of cilantro leaves.

40.   Since I could not decide between black olives and anchovies, Robert gave his order first.