Black Olive Tapenade Recipes

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

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.

BLACK OLIVE TAPENADE

Steps:

• Mix all the ingredients together.
• Serve warm or cold.

BLACK OLIVE TAPENADE

Steps:

• Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

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!