Roasted Garlic Olive Tapenade Recipes
OLIVE TAPENADE
For a 10-minute appetizer dip, sandwich spread, or pizza "sauce," try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.
Provided by Meggan Hill
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor, combine olives, anchovies, 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.
Nutrition Facts : Calories 68 kcal, ServingSize 0.5 cup, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL
Provided by Robin Miller : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
- In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
- Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
- Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.
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