Tapenade Dip Sallye Recipes

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

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.

TAPENADE AIOLI DIP

Steps:

• Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
• Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
• Before serving, garnish the aioli with chopped olives, capers and rosemary.

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

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.

TAPENADE

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

5-MINUTE OLIVE TAPENADE

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.

DEB'S TAPENADE

Steps:

• Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
• Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

TAPENADE DIP

Steps:

• Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

TAPENADE DIP (SALLYE)

Steps:

• Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in food processor. Process until smooth
• With the motor still running, drizzle in the oil then add the mayonnaise and blend until a nice fluffy sauce. Taste and correct seasoning as necessary
• Scrape dip into a serving bowl and cover. Refrigerate until ready to serve Tapenade will keep refrigerated for up to a week
• Note: If fresh basil is not available, substitute 1 cup fresh parsley and 2 teaspoons dried basil. Good served with pita chips, individual leaves of endive as scoops, or garlic rounds