Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford’s formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining.

Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? Warm Spanish olives with clementines are briny and flavorful, seasoned simply with bay leaves and rosemary.

Reprinted with permission from Taming The Feast