Black Olive Tapenade Recipes

Steps:

• In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
• To prepare ahead:
• Tapenade will keep up to 1 week, refrigerated, in a covered container.

Steps:

• Mix all the ingredients together.
• Serve warm or cold.

Steps:

• For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
• For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Yield: 1 1/4 cups
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Yield: 2 servings

Steps:

• Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

Steps:

• Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Steps:

• In a food processor, pulse olives until coarsely chopped.
• Add capers, garlic, thyme and dijon mustard; puree.
• Move to a mixing bowl.
• Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
• Serve with slices of toasted French bread. Enjoy!

Steps:

• NOTE: Use canned, pitted small black olives and measure before chopping.
• Chop olives and garlic together in a food processor.
• Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce. Process until smooth.
• Scrape mixture into bowl.
• Pour 2 tsp.of olive oil on top. DO NOT STIR!
• Cover tightly and chill 6 or more hours. This is very important to allow the flavors to blend and mellow.
• Stir well before serving with crusty bread, crackers or "dipping" vegetables.
• Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container.