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Seared Tenderloin Medallions with Green Olive Tapenade (makes about 12): Make a tapenade by combining medium chopped, brined green olives with minced garlic and a few slices of sun-dried tomatoes ...
1. Heat the oil in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until they're tender. 2. Stir the broth and potatoes in the saucepot and heat to a boil.
Olive & Fig Tapenade This one skips the traditional fish and instead combines olives with figs and balsamic vinegar for a fabulous combination of sweet, salty, and tangy notes that will keep you ...
Tapenade in a mortar. Olive-based dishes can be found in ancient times. For example, Olivarum conditurae in Columella's De re Rustica [3] [4] and epityrum from Cato the Elder were Greek dips adopted by the Romans that included olives but also many ingredients like celery, leeks, rue, mint, wine and vinegar. Tapenade is based mainly on capers ...
Waters, owner and chef of the renowned Chez Panisse in Berkeley, CA, prepares a shaved fennel, mushroom, and parmesan salad; green olive tapenade; a beet, blood orange, walnut, and arugula salad; and an appetizer of prosciutto with warm, wilted greens.
Prepare a charcoal or gas grill for direct medium heat (about 350 F). Grill artichokes, turning once, until lightly browned, 8 to 11 minutes. Serve with olive dip. Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled.
Spread the tapenade on 2 bread slices. Top with the arugula, chicken, tomato and remaining bread slices. Tip: This recipe can be halved to make 1 serving.
Pan-fried grey mullet with cherry tomato couscous and green olive tapenade (Lost) 23/7/2014 Jodie Prenger: Make as many ravioli as possible in one minute Bang bang chicken with radish and cucumber salad Nice and spicy Thai prawn curry Raspberry and prosecco jelly with lemon ice cream (Won) Creamy rice pots with peaches (Lost) 24/7/2014 Katie Derham