PREPARATION: In bowl of food processor, combine garlic, parsley, anchovies with oil and onion; process until mixture is coarsely chopped. Add the olives and vinegar; process until mixture forms a ...

Tapenade, a simple olive puree from the south of France, is quick and easy to make and extraordinarily useful. For about three minutes of work you’re rewarded with a vibrantly flavored mixture to ...

Serve as a starter; save any remaining to use in multiple ways. Paul's Kalamata Tapenade Makes 8 appetizer servings 2 cups Kalamata olives 2 cups sun dried tomatoes (oil-packed, not dried) 1 cup olive ...

Don't be overwhelmed when trying to come up with new and different menu plans for your next game day football-watching party. I'm recommending a bit of tasty tapenade to get your guests in the mood ...

10-ounce jar Spanish pimiento-stuffed green olives, rinsed and drained 1 cup rinsed and drained pitted ripe olives 1/2 cup rinsed and drained pitted kalamata olives 3 to 4 tablespoons fresh basil ...

In a large bowl, mix together the flour and salt. Make a well in the centre of the flour. In a small bowl, mix the yeast into lukewarm water, then add the oil, honey and yoghurt until combined. Leave ...

For a weeknight when speed is key, whip up this one-pot pasta. It’s inspired by Greek ingredients like whole cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano, and makes a ...

Purée all ingredients (except the bread) in a food processor to make tapenade. Cut baguette into thin slices and toast in a toaster or in the oven If you are using a blender to purée, you may need to ...

From the new cookbook “Yogurt Culture.” . My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful ...

This olive tapenade is one registered dietitian Danielle Paciera has been making for years. She suggests varying the recipe by adding anchovies, artichokes or figs. Rosemary Tapenade Makes 16 servings ...