Anchovy Free Black Olive Tapenade Recipes

BLACK OLIVE TAPENADE WITH SALTED ANCHOVY

Steps:

• Add the black pitted olives to a clean blender.
• Blend the olives until they are finely chopped and then also add the salted anchovies (or anchovy paste).
• Blend the tapenade again. Then add the olive oil and season the tapenade with a pinch of a pepper and salt to taste.
• Pulse again for about 20 seconds until you end up a very fine and almost smooth but still chunky mixture.
• Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the black olive tapenade in a clean bowl and serve with crackers or grilled bread.

BLACK OLIVE TAPENADE

Steps:

• In a food processor, pulse olives until coarsely chopped.
• Add capers, garlic, thyme and dijon mustard; puree.
• Move to a mixing bowl.
• Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
• Serve with slices of toasted French bread. Enjoy!

ANCHOVY FREE BLACK OLIVE TAPENADE

Steps:

• Add all ingredients to blender or food processor.
• Puree until smooth.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND ANCHOVIES RECIPE

Steps:

• If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
• If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

BLACK OLIVE TAPENADE

Steps:

• Remove the pits from the kalamata olives and discard. Transfer the kalamatas and regular olives to the work bowl of the food processor.
• Zest the lemon and squeeze out 1 tablespoon of the lemon juice.
• Add the capers, garlic, anchovies, lemon zest, 1 tablespoon of lemon juice, crushed red pepper flakes, thyme and olive oil.
• Secure the lid and pulse to process the the tapenade until relatively smooth and well blended. Taste for seasoning... If you want more heat, add more red pepper flakes, for more acid, add lemon juice or for more briny flavor add a few additional kalamata olives.
• Transfer to a small bowl and serve with crackers, crudite or on a meze platter.