Olive And Artichoke Tapenade Recipes

TAPENADE

Tapenade image

Provided by Alton Brown

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

OLIVE TAPENADE

Olive Tapenade image

This easy Olive Tapenade recipe comes together in just 10 minutes in your food processor or blender. It's amazing as an appetizer for parties, served as part of a charcuterie board, or used as a sandwich spread.

Provided by Platings and Pairings

Categories Appetizer

Number Of Ingredients 9

Ingredients

2 cups pitted mixed olives (rinsed in warm water (black kalamata, green, nicoise))
1/4 cup marinated sun-dried tomatoes (drained)
1 Tablespoon capers (rinsed)
2 cloves garlic (minced)
1 anchovy fillet
1 Tablespoon fresh basil leaves chopped
1 Tablespoon fresh parsley leaves chopped
1 Tablespoon lemon juice
1/4 cup extra virgin olive oil

Steps:

In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
Slowly drizzle in olive oil while processing until it reaches your desired texture.
Serve at room temperature.

Nutrition Facts : Calories 240 kcal, Carbohydrate 7 g, Protein 2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 1124 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

OLIVE AND ARTICHOKE TAPENADE

Olive and Artichoke Tapenade image

Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

CHICKEN WITH OLIVE TAPENADE

Chicken With Olive Tapenade image

Provided by Marge Perry

Categories Food Processor Chicken Olive Backyard BBQ Dinner Artichoke Sweet Potato/Yam Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1/2 cup pitted Spanish black olives
1/2 cup pitted Spanish green olives
1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
4 boneless, skinless chicken cutlets (4 ounces each)
1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 teaspoon finely chopped fresh rosemary
1 teaspoon salt, divided
1 pound zucchini, cut into 1/2-inch slices
1/4 cup chopped red onion
1/4 cup white wine
1/4 cup low-sodium chicken broth

Steps:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.

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