Black Olive Raisin Paste Dip Recipes

OLIVE TAPENADE

Olive Tapenade image

This olive tapenade is salty, garlicky and insanely delicious. Made with kalamata olives for a flavor packed delight to your tastebuds!

Provided by Alison Andrews

Time 10m

Number Of Ingredients 10

Ingredients

1 cup Kalamata Olives ((160g) Pitted)
2 Tablespoons Capers
3 Tablespoons Olive Oil
1 teaspoon Red Wine Vinegar
1/2 Tablespoon Crushed Garlic
1 Tablespoon Lemon Juice
2 Tablespoons Fresh Parsley (Chopped)
1/2 teaspoon Dried Oregano
1/8 teaspoon Salt
1/8 teaspoon Black Pepper

Steps:

Add all the ingredients to a food processor and pulse into a chunky paste.
Stop regularly and scrape down the sides until everything is well mixed but still chunky.

Nutrition Facts : ServingSize 1 Serve, Calories 147 kcal, Sugar 0.3 g, Sodium 712 mg, Fat 16 g, SaturatedFat 2 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 13 g

BLACK OLIVE TAPENADE

Black olive tapenade image

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Provided by Miriam Nice

Categories Canapes, Condiment

Time 5m

Yield makes 1 small jar

Number Of Ingredients 6

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

Steps:

Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium

CUBAN PICADILLO

Cuban Picadillo image

I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!

Provided by booghierbaby

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds ground beef
½ onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
2 (8 ounce) jars green olives, drained and chopped
2 (6 ounce) cans tomato paste
½ cup water
½ bunch cilantro

Steps:

Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g

BLACK OLIVE & RAISIN PASTE / DIP

Black Olive & Raisin Paste / Dip image

If you're a fan of sweet & savour combinations, this is the olive paste for you. This is another one of those very unusual dip combinations but it works so well together. I serve it with water crackers and fresh carrots / celery. Cooking time is processing time

Provided by Annetty

Categories Low Protein

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 8

Ingredients

4 cloves garlic, peeled
1 cup kalamata olive, pitted
1/2 cup raisins
2 tablespoons fresh oregano
1 lemon, juice of
2 tablespoons olive oil
salt
pepper

Steps:

Place garlic, olives& raisins into the bowl of a food processor- process until chopped Add orgegano, lemon juice& olive oil and process again to form a corase paste.
Seaon with salt& pepper to taste (Just remember that olives are already salty).

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