Chef Sylvia Thompson, owner of Greens & Vines, is one of nine featured chefs who are participating in the Made in Hawaii Festival's cooking demonstrations, which take place each day throughout the 3-day festival.
- 1 cup Nicoise (black) pitted olives
- 1 cup Picholine (green) pitted olives.
- 1/8 cup Extra-Virgin Olive Oil
- Dried herbs: 1 teaspoon Thyme, 1 teaspoon Oregano,
- Fresh 1 Small Tomato quartered
- Fresh Basil handfuls
- ½ tablespoon capers only if olives aren’t salty
Place Tomatoes, Basil, Herbs and olive oil into the Food Processor Jar. Let run for a bit then chop by pulsing to a rough chop.
Add the olives, and pulse for a bit but don't run. Want a nice texture.
Dice a quarter to half an avocado and place at the bottom of a shallow bowl. Dice the tomato next and put on top of diced avocados. Top with a 1 oz ice cream scooper full of the Tapenade.
Serves 2 people with Flax Seed thins (raw crackers made by Greens & Vines).
Made in Hawaii Festival:
First Hawaiian Bank presents the 21st annual Made in Hawaii Festival, a 3-day showcase of "Made in Hawaii" products and entertainment.
Produced by the Hawaii Food Industry Association and sponsored since its inception by First Hawaiian Bank, the Made in Hawaii Festival features nearly 400 exhibitors who showcase food products, books, gifts, apparel and jewelry, arts and crafts, produce and many more home-grown products from around the 50th State.
Festival-goers enjoy musical and culinary entertainment throughout festival as Na Hoku Hanohano Award winners bring their talent to the entertainment stage and Hawaii's Hale Aina Award winning chefs heat up the Arena stage with cooking demonstrations and tasty samples.
Friday – Sunday, August 21-23, 2015
Friday & Saturday, 10:00 a.m. to 9:00 p.m.
Sunday, 10:00 a.m. to 5:00 p.m.
Neal S. Blaisdell Exhibition Hall and Arena, 777 Ward Avenue, Honolulu, Hawaii
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