Green Olive Tapenade Recipes
GREEN OLIVE TAPENADE
This classic condiment makes an amazing, savory dip for crackers.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In food processor, place all ingredients except crackers. Pulse just until roughly chopped.
- Serve with crackers.
Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 0 g, TransFat 0 g
GREEN OLIVE TAPENADE
No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 18 servings
Number Of Ingredients 10
Steps:
- 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
- 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
- Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
GREEN OLIVE TAPENADE
"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 9
Steps:
- In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.
Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
BLACK AND GREEN OLIVE TAPENADE
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
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.
GREEN OLIVE TAPENADE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.
GREEN OLIVE TAPENADE
Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.
Provided by Ari Laing
Categories Appetizer
Time 5m
Number Of Ingredients 11
Steps:
- Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
- Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.
- Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.
- Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 2 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 973 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GREEN OLIVE TAPENADE
Steps:
- Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
GREEN OLIVE TAPENADE
Make and share this Green Olive Tapenade recipe from Food.com.
Provided by kiwidutch
Categories Spreads
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
- Better done by hand without a food processor.
Nutrition Facts : Calories 903, Fat 95.6, SaturatedFat 13.2, Cholesterol 2.5, Sodium 1423.6, Carbohydrate 14.6, Fiber 4.6, Sugar 1, Protein 3.7
GREEN OLIVE TAPENADE
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
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
GREEN OLIVE TAPENADE
This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini.
Provided by Katie Workman
Categories Appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 293 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
5-MINUTE OLIVE TAPENADE
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
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 OLIVE TAPENADE
Provided by Jill Ringer
Categories Condiment/Spread Food Processor Olive Cocktail Party Super Bowl Vegetarian Quick & Easy Winter Vegan Bon Appétit New York
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Serve tapenade with crackers and toasted baguette slices.
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- In a food processor (I love my mini one for this recipe!) add all the ingredients except the olive oil. Pulse until combined in a coarse crumb, then gently drizzle in olive oil until desired consistency is reached. You can make it as smooth as you'd like, however, it's best if not mushy, so leave a little bit of texture.
- Taste for salt level, then stir in additional salt and pepper to taste. You likely won't need much salt since the ingredients are pretty briny and salty themselves.
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- Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
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- Scrape down the sides. Then add garlic, capers, sun-dried tomatoes, and Braggs. Pulse to make a paste.
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- Place your green olives in your mixer. Check that they are well seeded or you will have a surprise ! Not really nice.
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