1 Mix together the olives, rosemary, green onion, and capers
Mix all the ingredients (except the olive) in a cocktail mixer with 2 ice cubes.
Put it in a frozen martini glass and drop in the three olives on a wooden stick.
osition.
Prepare the first three ingredients and set aside.
This recipe yields a succulent roast duck,
stirring constantly. Add tomatoes and olives and keep warm.
ettuce, tomato, sour cream and olives if desired.
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
br>To make Three Cheese Garlic Chicken:
Follow recipe as above
ish, a portion of the olives and capers, some salt and
dd the chopped capers, garlic, olives and parsley to the pot
Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
Olives to be eaten within three days or flavour will change dramatically.
ver medium heat. Add three of the olives (reserve the others) and
Bring a small saucepan three-fourths full of water to
eat.
Drain and rinse olives and mushrooms to remove packing
lices with one or all three spreads, potatoes,a tomato vinaigrette
owels.
Tapenade:
Pulse olives, olive oil, garlic and capers
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
venly on both sides with three-fourths teaspoon salt and one
ach clove of garlic into three slices.
Lift the skin