Olive Pate with Yogurt and Thyme

16 small Cretan barley rusks
40 olives Throumpes Cretan or Chalkidiki
2 tbsp. Yogurt Organic
1 tbsp. Olive oil
coarse salt
fresh pepper

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

Olive Tapenade with green & black olives

I find this tapenade to be very addicting! I like to eat it with a neutral tasting cracker, such as Blue Diamond Nut-Thins and Le Pain de fleurs Buckwheat Crispbread are also really good.
Olive Tapenade with green & black olives
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
makes about 1 1/2 cups

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)

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.

(Source: http://www.deliciousasitlooks.com)