Spoon the olive mixture into a jar and shake to blend again.

Top with the olive mixture and sprinkle with oregano.

Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture.

Serve the stew topped with a spoonful of the olive mixture and noodles on the side.

Place a spoonful of olive mixture on each fillet.

To assemble the brandade, in a large pan, combine potatoes, poached cod, butter and olive oil-garlic mixture.

Press down gently to compact then spoon over the olive mixture.

Spread the olive mixture on top of the steaks and sprinkle them with rosemary.

As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.

Toss the olive mixture with the chickpeas.