In the desired container for storage, mix all the ingredients together by shaking well with the lid on. (Can be made 1 day ahead. i made this last night, it is so quick and easy. I like the tang green olives give the tapenade. Delicious!! Here we go! Once the pasta is drained, mix in the white sauce, tuna and sweetcorn and transfer to a baking dish. Melt the butter in a saucepan, add in the flour then gradually stir in the milk until it is a thick, white sauce. Slice the salad tomatoes and leave them on a piece of kitchen roll to remove some of the moisture. Ingredients: 2tbsp Early Harvest Olive Oil, 2 crushed garlic cloves, 250g cherry tomatoes, 1 sliced courgette, 1/3 jar Black Olive Tapenade, 150g Pappardelle pasta, 75g Parmigiano Reggiano, 2tsp basil, salt and pepper. One thing I STRONGLY recommend and that's to make this a day ahead!! They are unpasteurised to deliver a fresh and vibrant flavour to many dishes. Mix the tapenade into softened butter and spread on grilled sweet corn. Place the Olive Oil in a small bowl, and add the Vinegar to the centre of it, aiming to keep the outside purely oil for presentation purposes and serve. Finely chop the rosemary, then in a small bowl stir into the Black Olive Tapenade, spread this mixture evenly on top of each blini. 2923 recipes. Ingredients: Harlequin olives, Mozzarella Di Bufala, Balsamic Tomatoes, Aubergine Mezze, Black Olive Tapenade, Cornichons, Balsamic Onions, Nocellara Focaccia, 3tbsp Verdemanda Olive Oil, 2tbsp 1.34 Balsamic Vinegar of Modena. Fry the Olive Oil in a medium sized frying pan with the garlic then add the baguette slices and fry until they are brown and crispy. Ingredients: 8tbsp Early Harvest Olive Oil, 1tbsp 1.34 Balsamic Vinegar of Modena, 2tbsp Green Olive Tapenade, 1 crushed garlic clove, small handful of finely chopped oregano. Hollow out the bell peppers, place them on a baking tray and grill them for 10 minutes, turning them round half way through. Ingredients: 12 Portobello mushroom caps (2 per person), 1/2 jar Green Olive Tapenade, 100g grated Mozzarella, salt and pepper, fresh basil leaves. Great on a toasted bagel with cream cheese! Combine olives, capers and garlic in processor and chop finely. Stir some tapenade into your red sauce (the plainer, the better, so the flavors of the tapenade aren’t lost) and toss with hot noodles. I did not use the cilantro--it seemed flavorful enough. Tapenade is not just a dip or a spread, it is incredibly versatile as a flavoring ingredient, you’ll want to keep a jar of it in your fridge at all times. Black olive and anchovy tapenade Black olive tapenade with sun dried tomatoes Season with basil, salt and pepper, then serve. Add half of the pepper, tomatoes and basil to the centre of each parcel. A friend brought this to a party I had. Green olive tapenade. Tapenade-Stuffed Chicken. Roast some potatoes in the same pan to catch the olive-y drippings. I just made it for Thanksgiving and the whole family loved it ! Add tapenade to angel hair pasta, chopped tomatoes, and fresh basil. They are unpasteurised to deliver a fresh and vibrant flavour to many dishes. 306 recipes. Slice the focaccia into long thing slices. Finely chop the cherry tomatoes and pepper, then chop the avocados into 1cm pieces. Toss mixed greens with olive tapenade as a salad dressing. Powered by the Parse.ly Publisher Platform (P3). https://www.epicurious.com/.../views/black-and-green-olive-tapenade-234059 Remove from the heat and stir in the cheddar. See all 4 collections Similar recipes. I left out the cilantro and added almond slivers at the end and it added a little crunch to the tapenade. I made it on a whim and it was amazing. I did follow another reviewer's suggestion and put everything together (even the cilantro) in the processor at one time to keep good texture. Loved it...and have made it several times since the first serving! I also used it as a spread for a sandwich and it worked very well. I used a bit more lemon juice, cilantro, and capers than called for, plus I just pulsed a few times with an immersion blender after mincing everything, rather than throwing it in the food processor. Add 1tbsp of Tapenade to the cream cheese and mash with a fork until it is thoroughly combined. Ingredients: 100g Barley Couscous, 2tbsp Early Harvest Olive Oil, 6 bell peppers (2 yellow, 2 red, 2 orange), 1 beef tomato, 2 spring onions, 1tbsp Tahini, salt and pepper, 1/2 jar Green Olive Tapenade, 200g feta.