Olive And Sun Dried Tomato Tapenade With Endive Leaves Recipes

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Steps:

• Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
• Serve as a dip with the endive spears alongside.

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
• Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Steps:

• Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
• With the machine running, add the oil from the anchovies first.
• If you want a looser consistency, add some oil from the jar of tomatoes.
• Place in a small bowl and cover.
• Refrigerate for at least 1 hour.
• To serve, bring the tapenade to room temperature and sprinkle with the parsley.
• Serve on toasted French bread.

Steps:

• Process first 3 ingredients in food processor until well blended.
• Spread onto serving plate; top with sour cream, plum tomatoes, parsley and cheese.
• Serve with crackers.

Steps:

• Process all the ingredients until smooth.
• Spoon into hot sterilised jar and seal jar immediately.
• N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.