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.

Appetizer: Puff pastry, homemade tapenade, mix it all together and create a beautiful crispy Christmas tree for your ...

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 ...

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 ...

Add oil, garlic and anchovies; cook for 30 sec. Add pepper flakes, olive tapenade and tuna. Remove pan from heat. Stir gently to combine. 3. When pasta is ready, add 1 ⁄2 cup pasta water to ...

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 ...