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Tapenade from

I'll admit that olives are not a favorite of mine, but there's something about a good salty and briny tapenade that makes them so right to me.

I NEVER liked olives, until about 2 weeks ago I had this yummy 'pesto' at a restaurant. To my surprise, not pesto but olive tapenade. So I'm going to try this recipe this week and I'll let you know.

Easy Restaurant-Style Black Olive Tapenade

kalamata olive tapenade - so easy to make and a nice substitute for the usual dips.

Ingredients 2 cups pitted olives K,alamata olives work well 2 tablespoons capers 2 anchovies (optional) 1 clove garlic, crushed 2 tablespoons olive oil 1 tablespoon lemon juice pepper Directions Place olives, capers, anchovies and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth past

Food Network invites you to try this Walnut and Blue Cheese Grapes recipe from Giada De Laurentiis.

Artichoke Salsa 1 jar (6.5 oz) marinated artichoke hearts, drained and chopped 3 roma tomatoes, chopped 2 tbl chopped red onion 1/4 cup chopped black olives 1 tbl chopped garlic 2 tbl chopped fresh basil salt and pepper to taste Mix all ingredients together. Serve chilled or at room temperature with tortilla chips.