Clover Olive tapenade, basil pesto and spicy coriander sauce  
 

Olive Tapenade

1 ½  cups pitted, brine-cured olives
1 tsp anchovy paste or 2 anchovy filets, minced
1 ½  tbsp coarsely chopped parsley
3 cloves garlic roasted
3 tbsp fresh lemon juice from 2 lemons
Salt and freshly ground black pepper
1/4 cup Olive Pride olive oil
 
In a food processor, combine olives, anchovies, parsley, garlic and lemon juice. Pulse 2 to 3 times until coarsely chopped or more if you’d like it smoother.
Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
Season to taste with salt and pepper and serve at room temperature.

Serve as a dip with fresh crudites (celery, carrot, blanched green beans)

3 Ingredient Basil pesto

INGREDIENTS
2 cups packed fresh basil leaves
2/3 cup Olive Pride extra-virgin olive oil, divided
Sea salt, to taste
METHOD
In a food processor, add basil and half of the olive oil. Pulse to desired consistency. Only add more oil if desired.
Serve as a dressing for a salad
 
Spicy coriander sauce
 

INGREDIENTS

2 cloves garlic 
2 red chillies 
handful fresh coriander
1 tbsp red wine vinegar
½ tbsp honey
1 tsp cumin
½  Olive Pride extra virgin olive oil 
salt and pepper to taste

METHOD
Blend the garlic, chilli, coriander and salt together to form a paste. You can do this using a mortar and pestle or food processor. Slowly add your oil to the mixture while pulsing some more. Check the seasoning, adding more salt if desired.
Serve on eggs on toast.