White Bean and Roasted Garlic Dip

White Bean Garlic Dip

Ingredients

4 tablespoons Taihoa Tides Extra Virgin 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

Method

  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.

Olive Pesto

Olive Pesto

Ingredients

115 g of pitted black olives
115 g of shelled walnuts
55 ml of Taihoa Tides Extra Virgin Olive Oil
1/2 onion, finely chopped
Crushed garlic clove
Juice of 1 lemon
Pepper

Method

  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.

 

Roasted Garlic or Roasted Garlic Dip

Roasted Garlic Dip

Ingredients

1 bulb garlic
1 tablespoon Taihoa Tides Extra Virgin 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

Method

  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.

Taihoa Olive Tapenade

Olive Tapanade

Ingredients

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 Extra Virgin Olive Oil, plus extra for topping

Method

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.

Green Dressing

Ingredients

1/2 cup at leaf parsley (firmly packed)
1/2 cup basil (firmly packed)
1/4 cup mint (firmly packed)
3 spring onions (coarsely chopped)
1 cucumber (small, coarsely chopped)
1/3 cup of Taihoa Tides Extra Virgin Olive Oil
1/2 cup greek or coconut yogurt
2 tbsps red wine vinegar
freshly ground pepper
sea salt

Method

Add all ingredients to a food processor or blender. Blend until all the ingredients are well combined –  smooth but not completely liquified.
Season with a bit of salt & pepper.