This is great for parties...but everyone must partake since the garlic is quite strong.It is delicious even if you don't eat black olives...trust me I don't eat them and I love this easy recipe!
The chunky Kalamata olive salsa adds a welcome touch of freshness to this tilapia dish. Use the same salsa recipe to top pan-fried chicken or spread on crusty bread as an appetizer on another night. Serve with lemon wedges.
Flecks of sweet sun-dried tomatoes and salty olives make this bread a must-bake. It's a perfect match for your favourite cold cuts, grilled vegetables and cheeses.
Sun-dried tomatoes have a sweet edge that complements the saltiness of the olives in this loaf. It's great for sandwiches, of course, but thicker slices are a tasty addition to an antipasto tray. Or try them dipped in fruity olive oil for a restaurant-style starter
Don't let the two-step process of this special round loaf scare you. The first step takes a mere 10 minutes and is key to developing the loaf's deep granary flavour. Spraying the oven in the initial stage of baking produces a thick, chewy, deep golden crust.
This dish was created after discovering how delicious pomegranate molasses tasted with our fresh wild salmon. I was out visiting my brother on the West Coast and he had just returned from a day of fishing and offered me some fresh caught salmon. I wanted to have a recipe that I could bake in the oven and so I began with an olive and pomegranate molasses glaze and the recipe just grew from there. This recipe is best served with steamed green beans with lemon, garlic and roasted almonds.
A spoonful of this spread stirred into hot pasta or tomato-based soup brings Provence or Tuscany right to your table. For nibbling with a glass of wine, set on a tray with crisp flatbread and goat cheese.
Simple Mediterranean ingredients create a rich and creamy dip without any dairy products. Serve with flatbread crackers.
