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

Patricia Chuey: Make your sandwich sensational

With quality bread and delicious, nutritious fillings, they don’t have to be just for lunch

The sandwich is believed to have originated in the 1700s. While playing cards, the Earl of Sandwich, John Montagu, became so engrossed in his game that he couldn’t pull himself away for dinner. To eat during the game without a mess, he requested that his meat be served between two slices of bread. This new style of eating meat and bread together became so popular that it was named the “sandwich” in honour of the earl.10219737

Some people love sandwiches; entire restaurant chains thrive on the concept. Others have had their fill and quit sandwiches forever when grade school ended. Sandwiches can be good, bad or ugly in terms of taste and nutritional value. A carefully constructed sandwich can be as satisfying and nourishing as a slow-cooked meal and bring variety to the dinner routine.

To make a dinner-worthy sandwich, choose whole-grain bread or a fibre-rich gluten-free version, a whole grain pita, tortilla or even lettuce leaves. Pair it with a protein such as nut butter, chickpea or other bean spread, eggs, fish, turkey or lean meat. Then, load on the vegetables or plan a tasty vegetable side — or do both. Whether a chicken pesto panino, smashed chickpeas and avocado on sasquatch loaf or the ideas here, have fun creating and naming a specialty sandwich for your family.

Grilled Chicken, Roasted Red Pepper and Olive Tapenade Sandwich

Serves 4

1/2 cup green or black pitted olives | 1 clove garlic, minced | 1/2 Tbsp olive oil | 1 Tbsp fresh lemon juice | 2 tsps capers | 8 slices of multi-grain rye or quality bread | 500 g cooked, sliced grilled chicken | 1 cup fresh or roasted red bell pepper slices

Make tapenade: In a food processor or blender, combine olives, garlic, olive oil, lemon juice and capers and mix to a coarse paste.

Toast the bread. Spread on the tapenade and top with chicken and roasted red peppers. Serve accompanied with A Side of Green Beans.

Per serving (varies based on type of bread): 387 calories, 26 g carbohydrate, 5 g fibre, 490 mg sodium, 8.5 g fat, 38 g protein

(Source: http://www.theprovince.com)cost-of–without-insurance

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)