Black Green Olive Tapenade Recipes

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EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)



Easy Black Olive Tapenade (with a Green Olive version too!) image

Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.

Provided by Marie

Categories     Appetizer     finger food

Time 10m

Number Of Ingredients 5

7 oz / 200 grams pitted black olives
1 small garlic clove (minced)
3 anchovies (small fillets)
8 small capers
2 tbsp olive oil (divided)

Steps:

  • Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
  • Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
  • Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
  • Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg

SIMPLE BLACK AND GREEN OLIVE TAPENADE



Simple Black and Green Olive Tapenade image

This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!

Provided by Caroline Lindsey

Categories     Condiment

Time 5m

Number Of Ingredients 6

1 6-oz can black olives
1 5.5-oz jar green olives with pimentos
1 clove garlic (sliced)
1 tsp dried oregano
1 tbsp capers
1-2 tbsp olive oil

Steps:

  • Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
  • Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
  • Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE



Moroccan Olive Tapenade - Black or Green Olive Tapenade image

Easy to make, this Moroccan olive tapenade can be offered as a condiment or dip. Use a bit more harissa if you like more heat.

Provided by Christine Benlafquih

Categories     Appetizer     Condiment

Time 15m

Yield approx. 1 cup

Number Of Ingredients 7

1 cup/200 grams black cured olives (such as Kalamata or use green olives)
2 tablespoons capers (rinsed and drained)
1 or 2 cloves garlic (pressed or very finely chopped)
1 tablespoon harissa
1 tablespoon lemon juice (or to taste)
Optional: 1 tablespoon parsley (fresh and chopped0
1/4 cup olive oil (or more to taste)

Steps:

  • Rinse the olives and remove the pits. Combine the olives with the capers.
  • Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
  • Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
  • Taste, then add and adjust harissa, garlic, and lemon juice as desired.
  • For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.

Nutrition Facts : Calories 820 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 12 g, Sodium 1469 mg, Sugar 0 g, Fat 87 g, ServingSize approx. 1 cup, UnsaturatedFat 0 g

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.

Provided by Wolfgang Puck

Categories     Condiment/Spread     Food Processor     Herb     Olive     Tomato     No-Cook     Oscars     Fall     Winter

Yield Makes 1 heaping cup

Number Of Ingredients 11

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

Steps:

  • In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
  • To prepare ahead:
  • Tapenade will keep up to 1 week, refrigerated, in a covered container.

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Tapenade is a starter that can be served in a small bowl, surrounded with low-carb crackers or raw vegetables. For best results, use mild olives that have been cured in brine. We experimented by combining black olives with green olives stuffed with pimentos!

Provided by Andrei Gusty

Categories     dairy-free, Fruit & vegetables, gluten-free, low calorie, low carb, nut-free, Party, salty, Starters & snacks, vegetarian

Time 15m

Yield 8

Number Of Ingredients 6

½ cup pitted black olive
½ cup green olives stuffed with pimento
¼ teaspoon chili flakes
1 garlic clove, crushed
¼ cup olive oil
2 teaspoons of lemon juice

Steps:

  • Add all the ingredients in a food processor. Pulse until finely chopped.
  • Serve with low-carb crackers, about 2 tablespoons of olive tapenade per serving.

Nutrition Facts : Calories 92 calories, Fat 10 grams, Carbohydrate 1 grams

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 9

2 (10 ounce) jars well-cured pitted green olives, well drained
2 (2 ounce) cans anchovy fillets, drained
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
black pepper
salt (optional)

Steps:

  • In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
  • Add in the oil and process again until mixed.
  • Add in the lemon juice and cayenne; process until combined.
  • If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
  • Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
  • *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8

5-MINUTE OLIVE TAPENADE



5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

  • Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

GREEN AND BLACK OLIVE TAPENADE



Green and Black Olive Tapenade image

Make and share this Green and Black Olive Tapenade recipe from Food.com.

Provided by papergoddess

Categories     Spreads

Time 5m

Yield 3 cups

Number Of Ingredients 9

1 1/2 cups green olives
1 1/2 cups pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 anchovy fillets (optional)
2 garlic cloves, minced
1 tablespoon fresh Italian parsley
1/2 cup olive oil
1/8 teaspoon pepper

Steps:

  • Mix all and refrigerate at least 3 hours.
  • Serve with baguettes or crackers.

Nutrition Facts : Calories 498.5, Fat 53.5, SaturatedFat 7.3, Sodium 1633.5, Carbohydrate 8.1, Fiber 4.8, Sugar 0.5, Protein 1.5

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 1 heaping cup

Number Of Ingredients 27

2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Steps:

  • For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
  • For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Yield: 2 servings

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 5 cups

Number Of Ingredients 10

1 1/2 cups kalamata, pitted and chopped
1 1/2 cups picholines, pitted and chopped
4 filets anchovies, chopped
3 lemon juice and zest of
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1/2 cup capers, drained and rinsed
Black pepper to taste

Steps:

  • Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

OLIVE TAPENADE RECIPE



Olive Tapenade Recipe image

Prepare this tapenade with green or black olives from scratch.

Provided by Helene Dsouza

Categories     Appetizer

Time 15m

Number Of Ingredients 7

9 ounces Olives (green or black unpitted)
1 clove Garlic (fresh)
1 Tablespoon Lemon Juice (fresh)
1 Tablespoon Olive Oil (extra virgin)
½ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Teaspoon Herbes de Provence (or Thyme as substitute)

Steps:

  • Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
  • Decide if you want to use a mortar and pestle or a food processor. *see Notes

Nutrition Facts : Calories 42 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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