Ingredients: 4 chicken breasts, 1/2 jar Black Olive Tapenade, 200g Mozzarella in slices, salt and pepper to taste
Preheat the oven to 220C/Fan 240C/Gas Mark 7.
Slice the chicken so it lifts open but is not fully apart. Spread the Tapenade on the inside and insert the Mozzarella slices in the middle.
Top with the seasoning of your choice, and bake for 20-30 minutes, or until cooked through.
Ingredients: 12 Portobello mushroom caps (2 per person), 1/2 jar Black Olive Tapenade, 100g grated Mozzarella, salt and pepper, fresh basil leaves
Preheat the oven to 160C/Fan 180C/Gas Mark 3.
Remove the stems and spread the Tapenade onto the inside of each cap. Sprinkle the mozzarella on top then season with salt and pepper. Bake for 20 minutes.
Remove from the oven and garnish with fresh Basil leaves.
Ingredients: 2tbsp Early Harvest Olive Oil, 2 crushed garlic cloves, 250g cherry tomatoes, 1 sliced courgette, 1/3 jar Black Olive Tapenade, 150g Pappardelle pasta, 75g Parmigiano Reggiano, 2tsp basil, salt and pepper
Place the Olive Oil in a medium frying pan on a high heat and once hot, add the garlic and fry for a few minutes, then add the cherry tomatoes and courgette. Fry until the tomatoes begin to soften and the courgette is beginning to brown. Add the Tapenade and stir in.
Meanwhile, boil the Pappardelle according to the packet instructions. Once cooked through, add to the frying pan and stir in. Add more Tapenade as is needed, then add in the Parmigiano Reggiano, and stir again.
Season with basil, salt and pepper, then serve.
Greek Salad Dressing
Ingredients: 8tbsp Early Harvest Olive Oil, 1tbsp 1.34 Balsamic Vinegar of Modena, 2tbsp Black Olive Tapenade, 1 crushed garlic clove, small handful of finely chopped oregano
In the desired container for storage, mix all the ingredients together by shaking well with the lid on. Use for salads, bread and more.
Ingredients: Harlequin olives, Mozzarella Di Bufala, Balsamic Tomatoes, Aubergine Mezze, Black Olive Tapenade, Cornichons, Balsamic Onions, Nocellara Focaccia, 3tbsp Verdemanda Olive Oil, 2tbsp 1.34 Balsamic Vinegar of Modena
In the desired amounts, place all the ingredients except for the Olive Oil and Vinegar on a board, in a platter style.
Slice the focaccia into long thing slices.
Place the Olive Oil in a small bowl, and add the Vinegar to the centre of it, aiming to keep the outside purely oil for presentation purposes and serve.
Tuna Pasta Bake
Ingredients: 600g Conchiglie pasta, 50g softened butter, 50g plain flour, 500ml milk, 200g cheddar, 2 cans of tuna in sunflower oil, 330g can of sweetcorn, jar of Black Olive Tapenade, 100g Parmigiano Reggiano
Preheat the oven to 180C/Fan 160C/Gas Mark 4.
Boil and cook the pasta to 3 minutes less than the packet instructions.
Melt the butter in a saucepan, add in the flour then gradually stir in the milk until it is a thick, white sauce. Remove from the heat and stir in the cheddar.
Once the pasta is drained, mix in the white sauce, tuna and sweetcorn and transfer to a baking dish.
Add dollops of Tapenade on the top and sprinkle with the Parmigiano Reggiano.
Bake for 20-25 minutes or until the cheese on top is golden brown.
Ingredients: burger patty mix for 4, 1/2 jar Black Olive Tapenade, romaine lettuce leaves, 2 beef tomatoes, brioche burger buns, stilton cheese
Add the Black Olive Tapenade to the burger patty mix, form into 4 burgers, and cook under the grill for 7-10 minutes on each side or until cooked through.
Meanwhile, choose two romaine lettuce leaves for each burger and slice the tomatoes so you have one sliced tomato per burger.
Take the burger patties out from under the grill and let them rest. Half the brioche buns and place them under the grill until they begin to brown. As they begin to colour, place a slice of cheese on the inside of the top of each bun and leave under the grill until it is moderately melted.
Place the burger on the brioche bun base, add the tomato and lettuce, then place the stilton brioche bun on top.
Serve with fries, salad or other sides.
Ingredients: 100g Barley Couscous, 2tbsp Early Harvest Olive Oil, 6 bell peppers (2 yellow, 2 red, 2 orange), 1 beef tomato, 2 spring onions, 1tbsp Tahini, salt and pepper, 1/2 jar Black Olive Tapenade, 200g feta
Hollow out the bell peppers, place them on a baking tray and grill them for 10 minutes, turning them round half way through.
Meanwhile, add water to the Barley Couscous and let it absorb, then add the Olive Oil and fluff it.
Finely chop the tomato and spring onions and add to the Couscous. Stir in the Tahini and salt and pepper to the Couscous, then the Tapenade and mix thoroughly. Finally, break the feta into small chunks and add to the Couscous.
Spoon the Couscous mixture into the bell peppers, and cook for 30 minutes at 180C/Fan 160C/Gas Mark 4.
Smoked Salmon and Cream Cheese Canapes
Ingredients: 12 small crackers, 50g cream cheese, 3tbsp Black Olive Tapenade, bite-sized pieces of smoked salmon, handful of fresh dill
Spread the cream cheese on the crackers, then add a small dollop of Tapenade to each cracker. Place one piece of smoked salmon on each cracker, and top with fresh dill.
Cheese and Tomato Toastie
Ingredients: 4 salad tomatoes, 2 red onions, 2tbsp Early Harvest Olive Oil, 200g cream cheese, 2tbsp Black Olive Tapenade, 100g cheddar thinly sliced, 50g softened butter
Slice the salad tomatoes and leave them on a piece of kitchen roll to remove some of the moisture. Meanwhile, slice the red onions and fry them in a pan with the Olive Oil until they begin to soften.
Add 1tbsp of Tapenade to the cream cheese and mash with a fork until it is thoroughly combined.
Spread the butter on the outside of the bread, and the Tapenade mix evenly on the inside then place the tomatoes, onions and cheddar on top.
Close the sandwich and spread the remaining Tapenade on the outside of each sandwich.
Put a frying pan on a medium heat, and when hot, place the sandwiches int he pan and cook for 4 minutes on each side or until golden.
Slice and serve immediately.
Black Olive Tapenade Blinis
Ingredients: 3tbsp Black Olive Tapenade, 1/2tsp dried rosemary, 12 Blinis, 50g soft Goats cheese, 12 Semi-dried Balsamic Tomatoes
Finely chop the rosemary, then in a small bowl stir into the Black Olive Tapenade, spread this mixture evenly on top of each blini. Top the blini with some soft goats cheese and a semi-dried Balsamic Tomato.
Avocado & Black Olive Tapenade Salsa
Ingredients: 4 tbsp Black Olive Tapenade, 2 ripe avocados, 12 cherry tomatoes, 1 medium red pepper, 100ml Early Harvest Olive Oil, juice of ½ lemon, 1/2tsp dried oregano
In a small bowl combine the Tapenade, Olive Oil, oregano and lemon juice, season to taste with salt and pepper.
Finely chop the cherry tomatoes and pepper, then chop the avocados into 1cm pieces.
In a medium sized bowl, add in the avocados tomatoes and pepper then mix to combine. Either stir through or top with the dressing.
Ingredients: 1 baguette, 2tbsp Early Harvest Olive Oil, 2 crushed garlic cloves, 1/2 jar Black Olive Tapenade, juice of 1 lemon, 1 smashed avocado, 4 sliced salad tomatoes, handful of fresh basil leaves, 200g Mozzarella in chunks
Slice the baguette diagonally to give you 4-6 pieces.
Fry the Olive Oil in a medium sized frying pan with the garlic then add the baguette slices and fry until they are brown and crispy.
Spread the Tapenade over the baguette slices, then the avocado.
Place 3 tomato slices delicately on each piece of bruschetta, then the Mozzarella and basil leaves. Finish with a drizzle of lemon juice.
Fish Parcels with Green Olive Tapenade
Ingredients: 2tbsp Cornicabra Olive Oil, salt & pepper, 1 red pepper sliced into strips, 2 medium tomatoes, sliced, 6-8 fresh basil leaves, 2 tbsp Black Olive Tapenade, 2 fillets of white fish (seabass would work well)
Heat oven to 180C, cut a piece of greaseproof paper big enough to secure around each filet of fish, grease each of these sheets with the Olive Oil.
Add half of the pepper, tomatoes and basil to the centre of each parcel. Put the fish filets on top skin side down. Spread the Black Olive Tapenade over each filet and season with salt and pepper.
Fold the parchment around the filets, scrunching the ends to close. Cook in the oven for 10-12 minutes, or until cooked.
Ingredients: 2 sweet potatoes sliced diagonally, 1/2 jar Black Olive Tapenade, Early Harvest Olive Oil, salt and pepper
Preheat the oven to 180C/Fan 160C/Gas Mark 4.
Place the sweet potato slices on a baking tray and bake for 40 minutes, or until soft.
Once cooked through, spread the Tapenade over the sweet potatoes, drizzle over the Olive Oil and season with salt and pepper and serve.