Marmalade: 1-lb. (about 3 medium) green apples, cored, seeded and coarsely chopped 3/4 c. water 3 Tbsp. apple cider vinegar 2 1/2 c. sugar 1 jalapeño
Olive Tapenade: 1 c. Italian Cerignola green olives, or other green olives, pitted 2 Tbsp. blanched almonds 1 tsp. fresh basil leaves 1/2 tsp. fresh thyme leaves 1/2 tsp. fresh oregano leaves 1/4 c. extra virgin olive oil
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 on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.
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 purée. Pour into covered container and refrigerate.
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.