owl and blade clean.
OLIVE TAPENADE:
Add the garlic and
Olive Tapenade -- Chop up the olives both
lives, garlic, parsley, rosemary, and olive oil in blender or food
mash.
Meanwhile, for the olive tapenade, combine olives, 2 cloves garlic
urface. Spread with 2 tsp tapenade. Top with a piece of
hisk together lemon juice and olive oil.
Pour into couscous
Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
inegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns
For the tapenade, blanch garlic cloves in boiling
side.
To make the tapenade, in a food processor, combine
Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
r salad bowl.
Heat olive oil a wok, or wide
In a small bowl, mix the tapenade and mustard together.
Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
Top with the cheese and the second piece of bread, then press together well.
Lightly brush the outside of each sandwich with olive oil.
Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
Serve hot and sizzling.
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
n both sides.
Spread tapenade on 2/3 of each
In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
ach piece of bread with olive oil. Cut the chicken into
mall bite sized pieces.
Tapenade.
Pulse the garlic, olives
Spread the toasted bread with tapenade.
Heat the oil in a large skillet on medium heat. Cook the cheese until lightly browned on both sides. Top each toast with cheese; sprinkle with oregano.
n the milk, olive oil, and ham (or tapenade). Pour the liquid