Olive Pesto
115 g of pitted black olives
115 g of shelled walnuts
55 ml of Taihoa Tides Olive Oil
1/2 onion, finely chopped
crushed garlic clove
juice of 1 lemon
  1. Place the olives and walnuts into a food processor and blend together.
  2. Add the chopped onion, garlic and lemon juice and process.
  3. Very slowly pour in the olive oil with the machine running until all the ingredients have blended together and formed a paste.
  4. Season with pepper.
  5. Serve immediately on toast or crackers or chill in the refrigerator until needed.
Taihoa Olive Tapenade
250gm black kalamata olives (pitted)
50 grams of capers
1 teaspoon mustard
1 teaspoon lemon juice
1/2 teaspoon of balsamic vinegar
a few drops of Tabasco
1 tablespoon thyme
1 tablespoon Italian parsley
1-2 cloves of garlic peeled
1-2 anchovy filets
60ml Taihoa Tides Olive Oil, plus extra for topping
  1. Pulse all ingredients in a food processor together until a semi-smooth texture is achieved.
  2. Pour into serving dish and drizzle over with extra olive oil.
White Bean and Roasted Garlic Dip
4 tablespoons Taihoa Tides Olive Oil, divided
2 whole garlic heads
2 cans canellini beans or other white beans
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh flat-leaf parsley leaves for garnish
Optional: 1 tablespoon minced mixed fresh herbs, such as thyme, marjoram, oregano and rosemary
  1. Pulse all ingredients in a food processor together until a semi-smooth texture is achieved.
  2. Pour into serving dish and drizzle over with extra olive oil.
Roasted Garlic or Roasted Garlic Dip
1 bulb garlic
1 tablespoon Taihoa Tides Olive Oil
1 teaspoon lemon juice
4 ounces cream cheese, softened, cut into wedges
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon dried rosemary, crushed
salt and pepper to taste
  1. Preheat the oven to 200°C.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple tablespoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 200°C for 30-35 minutes, or until the cloves feel soft when pressed.
  4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is, or mash with a fork and use for cooking.
Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or
Mixed in with hot al dente pasta, chopped Italian parsley, a squeeze of lemon and freshly grated parmesan.

Or make this delicious dip:

  1. Roast garlic following instructions above with the addition of some salt and the lemon juice.
  2. Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.
  3. Remove from refrigerator, stir. Serve on crostini, crackers, crudities.
Olive Oil Roasted Eggplant with Lemon
1 large eggplant
3 tablespoons Taihoa Tides Olive Oil
salt and pepper to taste
2 tablespoons fresh lemon juice
  1. Preheat the oven to 200°C
  2. Line a baking sheet with parchment paper or lightly grease.
  3. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  4. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.