Only 5 minutes .

Ingredients

1 tin pitted black Serpis olives, such as kalamata

1/4 cup extra-virgin olive oil1 (15-ounce) can garbanzo beans, drained and rinsed

1/4 cup chopped fresh flat-leaf parsley leaves  

2 tablespoons fresh lemon juice (from 1/2 large lemon)

1 tablespoon honey

1 teaspoon lemon zest

3/4 teaspoon chopped fresh rosemary leaves

1/4 teaspoon kosher salt

Directions

In a first step, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.

Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

See more at: foodnetwork.com

Very simple and rich recipe.

Ingredients:

– 10 slices white bread, crusts trimmed.

– 1 jar processed cheese sauce.

– 1 jar pitted green Serpis olives.

–  1 pound sliced bacon

Directions:

Preheat oven
Cut the bread into pieces. Brush each piece with melted cheese sauce. Sprinkle with olives Serpis. Wrap each with half a strip of bacon and secure with toothpicks. Put the pieces in a pan ready to bake.
check frequently, until bacon is browned evenly and reaches the desired sharpness, about 5 minutes.

Recipe source allrecipes.com

Ingredients:

–  1 (8 ounce) package cream cheese, softened.

– 1/2 cup butter, room temperature.

– 1 (5 ounce) jar pimento-stuffed green Serpis olives, drained and minced

– 1 1/2 teaspoons garlic powder

– 1 cup chopped walnuts

Directions:

In a medium bowl, stir together the cream cheese and margarine until well blended. Mix in the green olives and garlic powder. Shape into a ball, and roll in chopped walnuts to coat. Refrigerate for at least 30 minutes before serving, but preferably overnight. Serve with an assortment of crackers.

Ready in  40 mins.

Source:  http://allrecipes.com/