1.   Drain the olive mixture, reserving the marinade.

2.   Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture.

3.   Fill the bottom cavity with half the olive mixture.

4.   Fill bottom with olive mixture.

5.   Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon.

6.   Pour the olive mixture and sauce onto the chicken, tucking some of the olives and tomatoes between the chicken pieces.

7.   Put the pungent olive mixture in a pretty bowl surrounded by toasted baguette slices.

8.   Spoon olive mixture over eggplant.

9.   Spread half of the olive mixture on the bottom half, top with onion rings.

10.   Spread olive mixture over partially baked crust.