Herb And Almond Tapenade Recipes

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

Tapenade (Barefoot Contessa) - Ina Garten image

Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories Spreads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good quality olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leave
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

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.

GREEN OLIVE, BASIL AND ALMOND TAPENADE

Green Olive, Basil and Almond Tapenade image

Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.

Provided by gailanng

Categories Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups green olives, pitted
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaf
1/2 cup olive oil
sea salt (go easy) or kosher salt, to taste (go easy)

Steps:

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to one week in the refrigerator.

Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8

GREEN OLIVE AND ALMOND TAPENADE

Green Olive and Almond Tapenade image

Provided by Amy Sue Keck

Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Steps:

Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

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