Rice Salad with Gaea Green Olive Tapenade, Lentils and Herbs


A couple of weeks ago I received these fantastic products Gaea sent me to review. So the other day I decided it was time to cook something with one of the products. I used the Gaea oil in my salads but had to see how the green olive tapenade tasted especially because hubby is such a green olives lover.


Check out how small this little jar is:


However is so full of flavour and totally ok for the whole dish – a full pan of salad.

Anyway here is the recipe and I hope you enjoy it as much as my family and I did:

4.0 from 1 reviews
Rice Salad with Gaea Green Olive Tapenade, Lentils and Herbs
Prep time
Cook time
Total time
Rice Salad with Greek Olive Tapenade
Recipe type: Salads
Cuisine: Greek
Serves: 6
  • 250 gr basmati rice
  • 2 cups water
  • 4 tbsp Gaea Extra Virgin Olive Oil
  • 125 gr small green lentils
  • 1 jar Gaea "Green Olive Tapenade"
  • Juice of one fresh lemon
  • Finely grated zest from 1 lemon
  • ⅔ cup chopped fresh dill
  • salt and freshly ground black pepper
  1. Combine the rice, 2 cups of water, 1 tbsp of olive oil and 2 tsp salt in a medium saucepan.
  2. Cover and bring to the boil over medium heat.
  3. Reduce heat to low and simmer until the rice has absorbed almost all the water.
  4. Turn heat off, leave lid on pot and let the rice stand for 15 minutes, to absorb remaining water.
  5. Fluff with a fork.
  6. In the meantime, boil the lentils in ample water over medium hear for 20-25 minutes, until tender but ardent. Strain.
  7. Combine the rice, lentils, Gaea "Green Olive Tapenade:, lemon juice,lemon zest, dill,salt, pepper and remaining olive oil in a serving bowl.
  8. Toss gently to combine and serve.




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