Olive Tapenade Spread Recipes
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
OLIVE TAPENADE SPREAD
Serve this pungent olive, caper, and anchovy spread as an hors d'oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cup
Number Of Ingredients 10
Steps:
- Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
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
Steps:
- In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
- Serve with crackers or toast.
KALAMATA OLIVE TAPENADE (SPREAD OR DIP)
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
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
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
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
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
GREEK OLIVE TAPENADE
Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (about 2 cups)
Number Of Ingredients 5
Steps:
- In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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.
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