The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.

Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.

I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect.

The more people get advised to eat vegetables, the less it seems they wish to eat them. And it is quite a natural response. So I've said that the main way that we get to like food is through being exposed to them, but there's a second condition. We have to be exposed to them without feeling any sense of coercion.

In the early part of the '60s I was influenced by the Ventures.

There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.