Kalamata Olive Tapenade Recipes

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KALAMATA OLIVE TAPENADE



Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 8

Number Of Ingredients 7

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)



Kalamata Olive Tapenade (Spread or Dip) image

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.

Provided by Whats Cooking

Categories     Spreads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup pitted kalamata olive
1 cup pine nuts
3 garlic cloves
1 -2 cup fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
fresh ground black pepper
1 cup of pitted canned black olives (decreases saltiness)

Steps:

  • Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
  • Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
  • Serve at room temperature.

Nutrition Facts : Calories 144.2, Fat 14.6, SaturatedFat 1.5, Sodium 167.9, Carbohydrate 3.5, Fiber 1.3, Sugar 0.5, Protein 1.9

KALAMATA OLIVE TAPENADE RECIPE



Kalamata Olive Tapenade Recipe image

Kalamata Olive Tapenade is an easy and quick to make Mediterranean dip made with Kalamata olives, capers, parsley, and extra virgin olive oil (vegan, gluten-free).

Provided by Neha Mathur

Categories     Dip

Time 4m

Number Of Ingredients 8

1-1/2 cups pitted and brine cured Kalamata olives
3 tablespoons brine cured or salt cured capers
2 tablespoons coarsely chopped parsley
3 cloves peeled garlic
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 cup extra virgin olive oil

Steps:

  • In a food processor, combine olives, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
  • Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.

KALAMATA OLIVE TAPENADE



Kalamata Olive Tapenade image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 30 appetizers

Number Of Ingredients 11

2 cups pitted Kalamata olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
1 pint cherry tomatoes
Fresh chervil to garnish

Steps:

  • In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.

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