Preheat oven to 375 degrees F (190 degrees C).
Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet.
Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
For Spicy Olive Relish Mayonnaise:
Combine the
Drain then smash.
Meanwhile, for the olive tapenade, combine olives, 2 cloves
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
For Camp Fire:
For each s'more, set out
Preheat the oven broiler.
Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
Mash softened cream cheese with a fork.
Then add mayonnaise and blend well.
Stir in pecans and olives.
(Notice the recipe calls for salad olives; since they are chopped up anyway, don't spend extra money for the more expensive whole ones.)
Add olive juice and dash of pepper, but no salt.
Stir well.
This mixture will be slightly mushy.
Refrigerate for several hours in a covered container and it will become firm.
/4 cup of the olive oil in the pan on
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
For the garlic spread, place mayonnaise, garlic, lemon juice,
Saute onions with olive oil (stirring occasionally) until golden
Chop olives and pecans or nuts very fine.
Mix well.
Form into large ball and put in refrigerator 24 hours to make firm. Good with chips or spread on half slices of toast.
You can half the recipe.
equired by the recipe. For instance, the original recipe calls for 2 oz of
ut the water and the olive oil.
Work the dough
do not use same oil for browning meat).
Saute chopped
nd oregano, and drizzle with olive oil.
Bake until slices
ook at a rapid boil for 10-15 minutes, or until
ling-film & allow to stand for 8-10 minutes.
Meanwhile