Condiments Recipes — tapenade
Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! It might just become your favourite too. 1 cup chopped dried figs1/2 cup water1 tbsp Extra Virgin olive oil2 tbsp Telegraph Hill balsamic vinegar1 tsp finely chopped fresh rosemary1 tsp finely chopped fresh thyme1/4 tsp cayenne pepper2/3 cup pitted/chopped Telegraph Hill Kalamata olives2 garlic cloves, mincedSalt and pepper to tasteOlive oil for brushing2 loaves French bread1/3 cup chopped walnuts8 oz cream cheese or goat cheeseInstructionsCombine figs and water in a small saucepan. Heat over medium...
Easy summer Salad Ingredients200g green beans, trimmed1 tbsp Telegraph Hill Extra Virgin Olive Oil ½ lemon, juiced1 orange, peeled and segmentedCrusty bread warmed, to serve (optional)Telegraph Hill TapenadeCook the beans in a pan of boiling salted water for 3 minutes, drain, then plunge immediately into a bowl of iced water. Once cold, drain really well.Toss the beans in the olive oil, lemon juice and some seasoning. Pile the beans high onto two plates, scatter over the orange segments and then add a few spoonful’s of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.