For the olive tapenade:
1/2 Red onion
250 g Black olives (without stone)
250 g Green olives (without stone)
125 g Sun-dried tomatoes
Oil
30 g Spice Oil – Green Herbs Garlic
For herb butter:
200 g Butter
30 g Spice Oil – Green Herbs Garlic
For herb cheese:
200 g Cream cheese
For the olive tapenade:
Cook the red onion without colouring and chill.
In the food processor, blend the olives, sun-dried tomatoes and the red onion into a course puree.
Add the Spice Oil – Green Herbs Garlic.
If desired, finish it off with some olive oil.
For the herb butter:
Mix the butter with the Spice Oil – Green Herbs Garlic.
For the herb cheese:
Mix the cream cheese with the Spice Oil – Green Herbs Garlic.
