Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
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
lice of brioche, and the Black Bean Hummus on the other
Heat 1 tablespoon olive oil in a large skillet
Mix the olive brine (reserved juices from green olives) with the 1 1/3 cups of warm water.
Add all ingredients (except for the sliced olives) into the bread machine in the order given, or as recommended in you bread machine manual.
Select Basic or White Bread setting; 2-lb loaf; medium crust.
If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.
Add the sliced olives at the beep.
Makes one 2-lb loaf of olive bread.
Place all ingredients in a food processor and whizz until smooth.
Taste, and season with salt & freshly ground pepper if desired.
Chill a serving bowl in the freezer while you make the salsa. In a mixing bowl, combine the chopped green chiles, onion, green olives, and black olives. Lightly mix in the Cheddar cheese and tomatoes; season to taste with garlic salt and black pepper. If desired, mix in a little bit of the olive brine. Serve in the chilled bowl.
On a large serving platter, arrange sliced tomatoes.
Sprinkle onion, cheese and sliced olives over tomatoes.
In a small mixing bowl, whisk together Kalamata olive brine, lemon juice, red pepper flakes and olive oil until well mixed.
Drizzle mixture over platter and garnish with fresh oregano leaves.
white wine worcestershire sauce and olive brine. Pour mixture over chicken, onions