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.
eanwhile, for the feta and black olive mash, boil, steam or microwave
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.
Keep warm.
For the pesto:
In a blender, combine
about 30 minutes.
Pesto.
To prepare pesto, combine ingredients in
Add the first 4 ingredients to a food processor; pulse to blend.
Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
The pesto can be stored, covered, in the refrigerator for up to 1 week.
ach slice of bread with olive oil and set on a
Place the garlic, and herbs in a food processor and blend until finely chopped.
Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.
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
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
Pesto Directions:
Put basil leaves
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
pread both sides with the pesto.
Working with the bottom