Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.

In serving bowl combine shrimp, zucchini, scallions and olives.

Meanwhile, combine the basil and olives in a medium-size mixing bowl.

Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.

Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl.

In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives.

In a separate small saucepan, combine capers, olives and 1/2 cup olive oil.

Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil.

Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan.

In a large bowl, combine the watercress, red onion, tomatoes and olives.