Black Olive Tapenade is a great no-cook appetizer spread ... and improves heart health. Basil: Fresh basil leaves give a nice ...

Place on a chopping board along with the coriander and parlsey leaves and finely chop it all together. In a small frying pan over a medium high heat, heat a tablespoon of olive oil and then add ...

When placed into a portable container, this fig and olive tapenade can quickly add a touch of elegance to the packed lunch you eat in the office. With so many potential uses, this is the kind of ...

Drizzle with extra oil before serving, and garnish with the whole basil leaves. You can use shop-bought tapenade to speed things up, though I find my homemade one makes the recipe extra special.

Olive Oil - Use extra virgin olive oil for the best taste. Garlic - Use fresh for best results. Lemon - Use both lemon zest ...

Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down. Add the olive oil and ... down almonds. The tapenade will keep for up ...

This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices ...

To serve, brush with any remaining honey and olive oil. For the olive tapenade, place all ingredients in a food processor and pulse until mostly smooth in texture with some larger chunks of olive.