Kalamata Olive Dip Food

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

Steps:

• Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
• Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
• Serve at room temperature.

KALAMATA OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.

SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS

Steps:

• Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
• If you don't have a food processor, just use a knife and finely chop.
• Add olive oil to cover.
• Serve with slices of hearty bread or crackers.
• It will keep for 3 days.