Tapenade is a paste of black olives, anchovies, tuna and capers. It is great used as a dip with breadsticks, and goes very well with a snifter of Pernod as an aperitif. This is ideal for an intimate dinner for two. However, if time is short and the situation demands it, increase the amounts and serve it up as a last minute dish to keep guests busy while the main course finishes cooking.
Olive Tapenade Recipe
Ingredients:
- Half a jar of pitted black olives
- Six anchovies
- Half a tun of tuna in brine, drained
- A generous tablespoon of capers.
Method:
Sling all the ingredients in a mini food processor and whizz up until it is blended, and then pop in a decent dip bowl with breadsticks or toasted ciabatta.
Tomato, Mozzarella and Basil Salad
This is a delightful little starter that will always go down well, whoever the guests may be. The luscious greens and reds are set off perfectly by the creamy white of the cheese, and an artistic drizzle of olive oil will finish it off beautifully.
Ingredients:
- Four beef tomatoes
- One packet of Buffalo Mozzarella
- A handful of fresh basil
- Olive oil for drizzling
- Black pepper.
Method:
- Slice the tomatoes and cheese into thin ovals
- Arrange on the plates by layering the basil, cheese and tomatoes artistically, alternating them to make a great display
- Drizzle with olive oil and black pepper to taste
- Serve with copious amounts of wine.
Feta and Rocket Salad
Possibly the biggest cheat of all time - buy some feta which comes in its own olive oil and other embellishments such as peppers, olives or garlic for an even more impressive display.
Ingredients:
- One large tub of feta cheese in its own dressing
- A bag of fresh rocket
- Black pitted olives, halved.
Method:
- Throw everything on a plate, arranged artistically
- Serve with copious amounts of wine.
All these starters can be prepared in minutes, but will make a great first course for a dinner party.