16 small Cretan barley rusks
40 olives Throumpes Cretan or Chalkidiki
2 tbsp. Yogurt Organic
1 tbsp. Olive oil
Pit the olives and put them in the blender.
Add the Yogurt , thyme, olive oil, salt, pepper and beat until homogeneous.
Put some dips in each barley rusks, add a little more thyme and …
Bon appetit … !!!
Try this recipe with Inolivia – Chalkidiki Green Olives
Ingredients 1 can (dr. wt. 6 oz.) pitted, whole black olives, drained 1 can (dr. wt. 6 oz.) pitted, whole green olives, drained 2 tablespoons drained capers 1 tablespoon fresh lemon juice 1 tablespoon garlic oil (try my quick or oven-roasted recipes) 1 1/2 teaspoons anchovy paste 3 large, fresh basil leaves (or 1/2 teaspoon dried)
Directions Place all ingredients in a food processor or blender. Whirl until it forms a smooth paste (about 1 minute in a food processor). You can serve this at room temp but I actually like to eat it chilled. Serve with crackers or as a sandwich spread. Store any leftovers in the fridge.