ork. Put the apricots, almonds, green onions, mint, and cilantro on
For the green olive salsa, combine all ingredients in
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
he black olives with the tapenade. On each of 16 wooden
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.
Cut each chicken thigh into 6 long strips and combine with garlic, oregano, lemon zest and juice and oil in a medium bowl. Cover with cling wrap and refrigerate 2 hours.
Meanwhile, for the dressing, coarsely chop 4 olives and set aside. Blend remaining ingredients in a blender until almost smooth. Spoon into a serving bowl and top with reserved olives.
Thread chicken strips onto 24 skewers. Grill, in batches, on a heated oiled grill or grill pan 2 mins each side, or until cooked through. Serve with olive dressing and lemon wedges.
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.
side.
To make the tapenade, in a food processor, combine
Preheat oven to 350\u00b0F. Line 2 large baking trays with parchment paper.
Arrange pita wedges on prepared trays in a single layer. Lightly coat with oil then sprinkle with sumac. Bake for 10 mins, or until golden brown and crisp. Let cool.
Meanwhile, combine remaining ingredients in a food processor with 2 tbsp water. Process until finely chopped then season to taste.
Serve tapenade with pita crisps.
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.
f almonds in the finished tapenade.).
Coarsely chop the basil
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*.
Preheat oven to 375\u00b0F
Coarsely chop artichokes and 3/4 cup basil inn processor.
Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
Bake until hot, about 30 minutes.
Garnish with basil. Serve with breads.
In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.
ushrooms in 1 tablespoon of olive oil, coating well.
Place
Place olives, walnuts, olive oil, and harissa in a blender. Pulse until mixture is blended but retains a coarse texture. For a thinner, more dip-like tapenade, add additional olive 1 tablespoon at a time. Add salt and pepper to taste.
ame time.
Get some green olives.
Any kind you
teaks on both sides with olive oil, then sprinkle with a
lour and 4 tablespoons of olive oil added to a saute