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Iced Tomato purée with Evoo and O&O olives Tapenade


• ½ cup of Olive & Olives #1 Extra virgin olive oil
• 6 ripe tomatoes
• 1 jar of Olive & Olives olives tapenade
• Salt
• Ground black pepper
• Fresh thyme


Mix the tapenade with a few tablespoons of Olive & Olives 1 Extra virgin olive oil. After washing the tomatoes, purée in a blender. Add salt, pepper, fresh thyme and a few tablespoons of extra virgin olive oil and blend again.

Set a small bowl of purée aside and refrigerate. In a container freeze the rest of the tomato purée for at least a couple of hours. When ready to serve, put a few tablespoons of the tapenade and oil mixture in glasses. Mash the iced tomato with a fork and pour on top of mixture. Pour a few tablespoons of the refrigerated purée over the top and add a drizzle of oil. Add a branch of thyme to decorate and serve.

Related Products

Extra Virgin Olive Oils:

Olive & Olives 1


Olive & Olives tapenade - Black Olives
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