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.
aste with salt.
Tapenade.
To prepare tapenade, combine ingredients in
ope with 1/2 teaspoon olive paste, then fold in half
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.
inegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns
lend. Season with freshly ground black pepper. Pour mixture into pan
Meanwhile, fill the black olives with the tapenade. On each of 16
r salad bowl.
Heat olive oil a wok, or wide
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.
Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.
nd stir to coat with olive oil.
Chop and drop
Slice baguette in half lengthwise.
Spread tapenade evenly on one side.
Spread cream cheese evenly on other side.
Spread greens on top of tapenade.
Layer artichoke hearts, tomato slices, bell peppers on top!
Place baguette slice with cream cheese on top of the other slice, slice, and.
Enjoy!