Black olive and lemon paté

A fabulous quartet of flavours – the richness of the cream cheese is cut through with the acidity of lemon and the earthy tang of olives.

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Serves 4
100g olives, pitted
250g cream cheese
Juice of 1 lemon
Black pepper

1 Add the pitted olives to a blender and blend until almost smooth.

2 Transfer the olive mix to a fine sieve and sit it over a bowl to drain any excess liquid – around 5 minutes should do it. However, if your olives were in liquid it might take a little longer.

3 Next, add the cream cheese to a mixing bowl with the olives, lemon juice and black pepper. Carefully fold together until incorporated.

4 Place a round pastry cutter in the centre of a serving plate, add the paté and tamp down. Remove the ring and serve with some dressed leaves and hot toast.
Andrew Dargue, vanillablack.co.uk

(Source: https://www.theguardian.com)

GREEN OLIVE TAPENADE

BY ANDREW KNOWLTON

Green-Olive-Tapenade---ShutterstockINGREDIENTS

  • 10 oil-packed anchovy fillets, finely chopped
  • 1 cup Castelvetrano olives, pitted, crushed
  • 1 cup Cerignola olives, pitted, crushed
  • 1 cup coarsely chopped parsley
  • 1 cup olive oil
  • 1/4 cup coarsely chopped, drained capers
  • 2 tablespoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt, freshly ground pepper

PREPARATION

  • Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
  • Tapenade can be made 1 week ahead. Cover and chill.

(Source: http://www.epicurious.com)

Olive, Basil and Almond Tapenade

Description This recipe is adapted from “My Paris Kitchen” by David Lebowitz (Ten Speed Press, 2014). Recipe tested by Linda Mutschler Read more A festive menu for a tree-trimming party Makes 8 to 10 servings

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Ingredients:

2 cups pitted green olives
½ cup untoasted almonds
1 small clove garlic
Juice of ½ lemon
1 tablespoon capers, rinsed and squeezed dry
½ cup loosely packed basil leaves
½ cup extra-virgin olive oil
Salt to taste
Crackers or bread slices to serve
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Preparation:

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. Coarsely chop the basil leaves, add them to the food processor, and pulse the machine a few times to start breaking them down. Add olive oil and a sprinkle of salt. Pulse the food processor until mixture forms a coarse paste but still has texture.

Transfer to a bowl, cover and refrigerate until ready to serve with crackers or bread.

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

20-prix-pharmacie

Olive Tapenade, Arugula and Goat Cheese Spread

Recipe tested by Terri Milligan | Read more:  All about olives | Makes:  3 cups

Ingredients:
b99384439z.1_20141104144800_000_g3s8g8np.1-0¼ cup pitted green olives
½ cup pitted Kalamata olives
2 tablespoons Parmesan cheese
2/3 cup finely chopped red bell pepper
1 tablespoon plus 1 teaspoon capers, drained
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon chopped mint
2 tablespoons chopped cilantro leaves
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Toasted French bread slices or flatbread crackers
8 ounces goat cheese, room temperature
1 cup loosely packed arugula leaves, finely chopped
Preparation:

To make tapenade, place all ingredients up to and including the mint and cilantro into a food processor. Pulse to combine. Do not overprocess. With machine running, slowly add the olive oil. Taste and season as needed with salt and pepper. Be careful not to oversalt the mixture as the olives and capers will have salt on them. Spread the French bread slices or flatbread crackers with the olive tapenade. Dot with the room-temperature goat cheese. Garnish with finely chopped arugula.

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

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