over 6,000 years ago.

Its produce -- olives -- is often pressed to produce an oil which can be used in a variety of culinary ways.

Olive oil can be used in dressings for salads or even combined with herbs and used as a dip for thick crusty bread. Here are some recipes that use the pleasant taste of olive oil.

LINGUINE WITH MINT PESTO AND PEAS Mint Pesto 1/4 cup extra-virgin olive oil 1/4 cup water 2 bunches (4 ounces total) fresh mint, trimmed (2 cups leaves) 1/2 cup freshly grated Parmesan cheese 3 tablespoons chopped pistachio nuts 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound linguine, cooked reserving 1/4 cup pasta water 1 package (10 ounces) frozen peas, thawed TO make Mint Pesto, puree all ingredients in blender until smooth.

Toss hot pasta, Mint Pesto, peas and hot pasta water in large serving bowl.

SPAGHETTI WITH SHRIMP AND CHERRY TOMATOES 1 pound medium shrimp, peeled, leaving tails on 3 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, divided 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1/2 cup finely chopped onions 1 tablespoon chopped garlic 1 pint (12 ounces) cherry tomatoes 3/4 cup white wine 1 tablespoon fresh lemon juice 1 pound spaghetti, cooked DE-VEIN shrimp; combine with 1 tablespoon oil, 1 tablespoon thyme (or 1/4 teaspoon dried), 1/4 teaspoon salt and 1/4 teaspoon pepper in bowl.

Heat a 12-inch non-stick skillet over high heat 2 minutes. Add shrimp mixture and cook until golden brown, 1 to 2 minutes per side. Transfer to plate.

Reduce heat to medium; add remaining 2 tablespoons oil. Add onions and garlic and cook 2 to 3 minutes, until onions are softened. Transfer onion mixture to plate with shrimp.

Heat same skillet over high heat; add tomatoes and cook until skins begin to break open, stirring occasionally, about 3 minutes. Stir in wine, lemon juice, remaining 1 tablespoon thyme (or 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook 3 minutes, gently pressing tomatoes with spoon. Stir in shrimp and onion mixture and cook 1 minute more. Toss with hot pasta in large bowl.

RIGATONI WITH SHIITAKES, ARTICHOKES AND PEPPERS 3 tablespoons olive oil 1/3 cup finely chopped shallots 2 red peppers, cut into thin strips 1/2 pound shiitake or white mushrooms, sliced 1 tablespoon finely chopped garlic 1 1/4 cups chicken broth 1 can (12 to 13 3/4 ounces) artichoke hearts, drained and quartered 1 teaspoon grated lemon peel 3 tablespoons fresh lemon juice 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon freshly ground pepper 2 tablespoons chopped fresh flat-leaf parsley 1 pound rigatoni, cooked 1 cup fresh shredded Romano or Parmesan cheese HEAT oil in 12-inch skillet over medium heat. Add shallots; cook 1 minute until lightly browned. Add peppers and mushrooms; cook 10 minutes, stirring occasionally, until vegetables are tender. Add garlic; cook 1 minute more.

Add broth, artichokes, lemon peel and juice, salt, red pepper and ground pepper to skillet. Bring to boil; reduce heat and simmer 5 minutes. Stir in parsley.

Toss hot pasta with sauce and Romano in large bowl.

PASTA PRIMAVERA 2 tablespoons butter (no substitutions) 1 tablespoon olive oil 1 cup finely chopped onions 1 pound asparagus, trimmed, stems peeled and cut into 1 1/2-inch diagonal pieces 1 carrot, diced 1 yellow squash (8 ounces), diced 1/4 pound snow peas, cut into 1/2-inch diagonal pieces 3/4 teaspoon salt 3/4 cup chicken broth 1/2 cup heavy or whipping cream 1 small head radicchio (4 ounces), thinly sliced 1/2 pound capellini, cooked 1 plum tomato, diced Freshly grated Parmesan cheese, optional MELT butter and oil in large non-stick skillet over medium heat. Add onions; cook until softened, 5 to 8 minutes. Stir in asparagus; cook until just tender, 5 minutes.Add carrot, yellow squash and snow peas; cook 3 minutes.

Stir in salt and broth; bring to boil and cook until liquid has reduced by half, 3 to 5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. Add radicchio; cook until radicchio wilts, 2 minutes.

Toss hot pasta and sauce in large bowl. Sprinkle with tomato. Serve with Parmesan, if desired.

TUNA-SPINACH PESTO 1 (6 1/2 ounces) can tuna, drained 1 cup fresh spinach leaves, stems removed 1/3 cup olive oil 1 tablespoon walnuts, chopped 1 garlic clove, quartered 1/4 teaspoon salt 1/4 teaspoon dried sweet basil 2 tablespoon butter, melted 1 tablespoon water 1 tablespoon lemon juice 8 ounces thick spaghetti MAKE a pesto sauce by placing tuna (reserving 1/4 of the can) and the rest of the ingredients (except spaghetti) into a blender or food processor, using a steel blade. Cover; blend until fairly smooth, stopping occasionally to scrape sides of container. Stir in reserve tuna and set aside.

Meanwhile, in large saucepan, cook spaghetti according to package directions.

Drain. Immediately toss hot spaghetti with sauce and serve.

RATATOUILLE 1 medium eggplant, peeled and cut in small cubes 3 to 4 courgettes, peeled, cut in small cubes 1/4 cup olive oil 2 medium onions, thinly sliced 2 cups canned tomatoes, chopped (or fresh) 1/2 small can tomato paste 1 red or green pepper, cored and chopped 2 garlic cloves, crushed 1 teaspoon dried basil 1/2 teaspoon dried thyme Salt and pepper to taste HEAT olive oil in large casserole. Add onions; saute until soft, but not brown. Add remaining ingredients.

Cover casserole; simmer over medium heat for 1 1/2 hours, or until vegetables are tender. If there is too much liquid, cook another 20 minutes with no lid.

Note: The more is it is cooked, the nicer it is! Can be eaten hot or cold.

From International Cooking in Bermuda Variety of life: Olive oil can be dressed up in a myriad of ways