Recipes with Olives

Garbanzo Bean and Olive Tapenade

Only 5 minutes .


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


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.

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Bacon Olive Wraps


Very simple and rich recipe.


– 10 slices white bread, crusts trimmed.

– 1 jar processed cheese sauce.

– 1 jar pitted green Serpis olives.

–  1 pound sliced bacon


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.

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Festive Olive Cheese Ball


–  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


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.





Olives Serpis Manzanilla à l’orange, gingembre et coriandre.

Une pointe de piquant, une pointe de douceur, un léger arome citrique pour un assaisonnement épicé au gout mauresque.

250 grs d’olives Serpis manzanilla en saumure

½ orange

½ piment de Cayenne (1 entier si on opte pour une saveur piquant)

1 branche ce coriandre

5 graines de coriandre


50 ml d’huile d’olive vierge extra



1. Râper la peau de l’orange (sans le blanc), presser le fruit  pour obtenir le jus de deux cuillères à soupe

2. Griller légèrement les graines de coriandre et écraser-les avec l’aide d’ un mortier.

3. Râper le gingembre pelé pour obtenir une cuillère à café.

4. Couper le piment en rondelles (si on laisse les graines ce sera plus piquant)

5. Mélanger bien tous les ingrédients avec les olives dans un bocal, et laisser reposer au frigidaire pendant 3 ou 4 jours. Au moment de servir ajouter un peu de coriandre en branche haché


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