eanwhile, for the feta and black olive mash, boil, steam or microwave
In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
Cover and refrigerate until well chilled and ready to serve.
Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
Spread the tuna mixture over half of the slices in a thin but even layer.
Cover with the remaining slices of white bread.
Before serving, remove the crusts with a serrated knife and slice diagonally.
Add softened cream cheese to bowl.
Crush black olives (done properly you are quartering the olive) OR chop them and add to cream cheese - Discard any found pits.
Add Worcestershire and garlic powder - mix well.
Begin stirring and mixing ingredients together, adding reserved black olive juice until dip is at a consistancy that will not break a chip when dipped.
shake oil with the vinegar, olive paste, onion, basil and a
All all ingredients except oils, water and salt to a food processor.
Pulse ingredients until they start to form a paste.
Add lemon olive oil, and turn food processor on.
Add olive oil a tbsp at a time until you reach a smooth creamy texture.
If the hummus is too thick, add water in teaspoons to help thin it out.
Taste and add salt if needed. (if using olive paste, you will not need salt.).
Place the onion slices in a small bowl, add the juices from the limes; set aside.
In a large bowl, combine the feta cheese cubes with the watermelon cubes, the black olives, parsley, mint, olive oil, and pepper.
Add the onion and lime juice mixture and gently toss to combine.
Reserve black olive juice. Chop black olives.
In a medium sized bowl whip the cream cheese with a hand blender or a fork.
Add black olives and about 2 tablespoons of the black olive juice and mix. Add more juice until you reach your desired consistency (I like it creamy but not thinned out). You can also add things like worchestershire, paprika, garlic salt, etc if you'd like to add depth of flavor but I like it just how it is!
Serve with chips, veggies, crackers, or whatever else you may like!
he soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock
enter. Mix egg yolks and olive paste, and place in well
mooth paste is formed.
Black Olive and Goat Cheese Tart.
Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
Add wine and cook another 3-4 minutes, stirring to prevent sticking.
Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
Cook 15 minutes more, or until heated through.
Set aside, covered, until ready to serve.
ope with 1/2 teaspoon olive paste, then fold in half
han an olive.
Place 1 ham pinwheel, 1 black olive or 1
o cool. Meanwhile, fill the black olives with the tapenade. On
alad in a bowl, add olive oil and olives, then using
Reserve 1/4 of the olives. Process remaining ingredients in a food processor until smooth. Season with black pepper. Spoon into a bowl and sprinkle with reserved olives and extra parsley sprigs. Drizzle with olive oil to serve.
In a small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar.
Season with salt and pepper. In a bowl, combine avocados and onions. Pour the olive dressing over the avocado mixture and toss lightly.
Serve on a bed of sliced romaine.
Preheat oven to 350 degrees.
Rinse and drain the olives well.
In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
Bake approximately 15-25 minutes.
Transfer to divided serving platter.
inutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary
aste.
Pulse in the olive oil until you've achieved