Tapenade Aioli

July 11th, 2011 § 0 comments § permalink

Makes 1 cup


¼ cup kalamata olives, pitted and chopped
2 cloves garlic, chopped
2 tablespoon capers, drained
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
¾ cup mayonnaise


In a mixing bowl mix together all ingredients until smooth. Serve atop a herby beef burger!

Classic Garlicky Caeser Salad

February 23rd, 2011 § 0 comments § permalink

Serves 8


2 heads of romaine lettuce, roughly chopped
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 clove garlic, chopped
1 teaspoon freshly ground pepper
1½ teaspoons anchovy paste or 4 whole anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
13 cup extra virgin olive oil
13 cup Parmesan cheese, grated


In a large serving bowl, place chopped romaine lettuce.

Meanwhile, to make the dressing, place all ingredients except olive oil and Parmesan cheese in a blender and puree, slowly stream in olive oil until dressing is emulsified. Mix salad with dressing and Parmesan cheese and season with salt and more black pepper. Serve.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

October 13th, 2010 § 0 comments § permalink

Serves 6


1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)
1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half
2 tablespoons chopped garlic
Juice of one lemon
¼ cup olive oil
Sea Salt course
Cracked Black Pepper
Olive Tapenade (recipe follows)


Mix beans, tomatoes and garlic in a large salad bowl. Dress with olive oil and lemon juice and toss well, season with salt and pepper and serve drizzling a little olive tapenade atop each serving.

Black Olive Tapenade

Makes 1 cup


¾ cup nicoise olives, pitted
1 anchovy fillet
2 tablespoons capers
1 clove garlic
¼ up chopped herb (basil, thyme, parsley, oregano, marjoram)
¼ cup olive oil


Mix all ingredients in a blender or with a hand held processor until coarsely ground.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15


½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper


Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

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