I don't mind the little stoned manzanilla olives, dressed with lemon, herbs and garlic, but I prefer the big stone-in ones in oil. We use the cheapie black ones to make a simple tapenade and I put a good handful into whore's spaghetti (aka pasta alla puttanesca). I want anchovies in mine, Napoli-style, but if you leave them out you have a vegan dish. It's extra virgin olive oil, chilli flakes, sliced garlic, black olives chopped roughly, chopped parsley, passata or tinned tomatoes and capers. No cheese. It's deliciously spicy.