[b]Olive tapenade:[/b] Drain olives in a strainer, garlic to clean. Put all the ingredients (for tapenade) in a blender and grind to a smooth paste. Season with salt and pepper to taste. To shift the tapenade in a jar, store in the refrigerator.

[b]Stuffed tomatoes with feta cheese and olive tapenade:[/b] We will need: tomatoes, feta, olive tapenade, parsley. The number of ingredients do not bring, as everything is taken arbitrarily, the taste and the count of consumers. Tomatoes desirable to take not a big. Tomatoes pour over boiling water and immediately cool in cold water. To skin them, cut the "hat", and with a teaspoon remove the pulp. Dry inside with a paper towel, removing unnecessary moisture. Feta mashed with a fork and mix with chopped parsley. Fill the half tomatoes and cheese (try the spoon tighter stuff), cheese put a layer of olive tapenade, a width of approximately 1 cm, and top with tapenade filled tomato to the end with another layer of cheese "feta". Serve the tomatoes cold, as a snack.

[b]Mini pizza tomato, zucchini and olive tapenade:[/b] We will need: puff pastry is ready, tomatoes, zucchini and tapenade. The dough is defrosted, not rolling cut into rectangles of the desired size. Coat the dough with the tapenade, put the sliced zucchini, then tomatoes. A tray of mini-pizzas to put in the already heated oven to 180 gr. on 25 minutes.

[b]grilled cheese and olive tapenade:[/b] We need: ciabatta (or ordinary white bread), cheese, olive tapenade. Ciabatta, slice crosswise into thin slices. To put a piece of cheese, cheese spread with tapenade, top with another slice of cheese, and also spread with olive tapenade. Put the sandwiches in the preheated oven for 2-3 minutes to melt cheese. Serve hot.