1 pound (about 3 medium) green apples, cored, seeded and coarsely chopped
3/4 cup water
3 tablespoons apple cider vinegar
2 1/2 cups granulated sugar
1 cup Italian Cerignola green olives, or other green olives, pitted
2 tablespoons blanched almonds
1 teaspoon fresh basil leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves
1/4 cup extra virgin olive oil
12 ounces Wisconsin Provolone Cheese, cut into strips
1 cup prepared Italian-roasted tomato sauce (Or your favorite marinara sauce)
For Marmalade (Makes 2 3/4 cups): Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220°F (approximately 105°C) on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.
For Olive Tapenade (Makes 3/4 cup): Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine puree. Pour into covered container and refrigerate.
For Final Preparation: Place strips of Provolone cheese in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.