For Mal D Olive



Marinated Olives


* 1 (8 ounce) jar pitted green olives
* 1 (5 ounce) jar pitted kalamata olives, drained
* 2 bay leaves
* 1/4 teaspoon dried rosemary
* 1/2 teaspoon fennel seed
* 1/2 teaspoon dried thyme
* 6 tablespoons distilled white vinegar


1. Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
2. In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.

Fig and Olive Tapenade


* 1 cup chopped dried figs
* 1/2 cup water
* 2/3 cup chopped kalamata olives
* 1 tablespoon olive oil
* 2 tablespoons balsamic vinegar
* 2 cloves garlic, minced
* 1 teaspoon dried rosemary
* 1 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1/3 cup chopped toasted walnuts
* 1 (8 ounce) package cream cheese


1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.


To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.

Garlic Parmesan Olives


* 1 (6 ounce) can black olives, drained
* 1 clove garlic, minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1 tablespoon olive oil
* 3 tablespoons grated Parmesan cheese


1. In a small bowl, combine olives, garlic, basil, and black pepper. Stir in the olive oil and Parmesan cheese. Stir well and chill, covered for at least one hour before serving.


Greek Feta And Olive Spread


* 1 (6 ounce) package feta cheese, crumbled
* 2 tablespoons olive oil
* 1 teaspoon lemon juice
* 1/2 teaspoon minced garlic
* 2 ounces sun-dried tomatoes, softened
* 1/2 teaspoon dried oregano
* 1 tablespoon chopped black olives, drained


1. In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.