Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a ...

Add the olive oil and a sprinkle of salt ... a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.

In a small frying pan over a medium high heat, heat a tablespoon of olive oil and then add the garlic, olives, paprika and cumin, cooking for around 30 seconds until fragrant. Add the chopped ...

Appetizer: Puff pastry, homemade tapenade, mix it all together and create a beautiful crispy Christmas tree for your appetizer! A super simple recipe to recreate at home with the kids ;-) Step by step ...

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 ...

For this recipe you need a mini food processor to make the tapenade. For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture ...

Place fig tapenade in a bowl, cover and set aside. Season lamb medallions with plenty of freshly ground black pepper and rub with olive oil. Heat a large heavy-based frying pan over a medium-high ...