BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
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.
BLACK OLIVE TAPENADE
This little recipe is great for picnic lunches or dinner parties. Made with 3 ingredients, it is simple and good. Just toss in a loaf of artisan bread to pull and dip with and you are set!
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together.
- Serve warm or cold.
Nutrition Facts : Calories 249.9, Fat 27.9, SaturatedFat 3.9, Sodium 1818.1, Carbohydrate 0.9, Fiber 0.3, Protein 0.1
SIMPLE GREEN OLIVE TAPENADE
From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner, saltier green olives. It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables."
Provided by PickyEater
Categories Sauces
Time 10m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
- PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.
Nutrition Facts : Calories 170.3, Fat 18.7, SaturatedFat 2.5, Sodium 523.3, Carbohydrate 1.8, Fiber 1.1, Sugar 0.2, Protein 0.4
WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE TAPENADE
Provided by Food Network
Time 2h15m
Yield 1 heaping cup
Number Of Ingredients 28
Steps:
- In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
- Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
- Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
GREEN OLIVE TAPENADE
Make and share this Green Olive Tapenade recipe from Food.com.
Provided by kiwidutch
Categories Spreads
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
- Better done by hand without a food processor.
Nutrition Facts : Calories 903, Fat 95.6, SaturatedFat 13.2, Cholesterol 2.5, Sodium 1423.6, Carbohydrate 14.6, Fiber 4.6, Sugar 1, Protein 3.7
BLACK AND GREEN OLIVE TAPENADE
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 1 heaping cup
Number Of Ingredients 27
Steps:
- For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
- For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
- Yield: 1 1/4 cups
- Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
- Yield: 2 servings
GREEN OLIVE TAPENADE
Steps:
- Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
Steps:
- Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.
BLACK AND GREEN OLIVE TAPENADE
Steps:
- Put all ingredients in a bowl. Mix well and add pepper to your desired taste.
GREEN OLIVE TAPENADE
Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
- Add in the oil and process again until mixed.
- Add in the lemon juice and cayenne; process until combined.
- If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
- Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
- *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8
BLACK OLIVE AND FIG TAPENADE
Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven.
Provided by jenduthie
Categories Spreads
Time 20m
Yield 2 CUPS, 6 serving(s)
Number Of Ingredients 8
Steps:
- This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
Nutrition Facts : Calories 49.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 2.3, Sodium 323.4, Carbohydrate 6, Fiber 1.5, Sugar 3, Protein 1.4
More about "black and green olive tapenade recipes"
BLACK AND GREEN OLIVE TAPENADES - BIRD'S NEST BITES
From birdsnestbites.com
Servings 2Total Time 15 minsEstimated Reading Time 4 mins
BLACK AND GREEN OLIVE TAPENADE | SO DELICIOUS
From sodelicious.recipes
5/5 (3)Total Time 15 minsCuisine FusionCalories 92 per serving
MOROCCAN OLIVE TAPENADE RECIPE WITH BLACK OR GREEN …
From thespruceeats.com
4.7/5 (12)Total Time 15 minsCategory Appetizer, CondimentCalories 820 per serving
ANTIPASTO SALAD WITH GREEN OLIVE TAPENADE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Antipasto
- In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
- In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
- In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
BLACK OLIVE TAPENADE | SIMPLE APPETIZER | FORK IN THE …
From forkinthekitchen.com
Cuisine FrenchTotal Time 5 minsCategory AppetizerPublished 2019-08-02
- In a food processor (love a mini food processor for this!) add the olives, anchovy paste, garlic, parsley, lemon juice, and pepper. Pulse until combined, slowly adding a bit of olive oil. Depending on how liquidy your olives are, you may want more or less olive oil.
- Adjust for taste - it is briny. Do not add salt (unless of course, you like really extra briny/salty things).
GREEN AND BLACK OLIVE TAPENADE - CRAVINGS OF A LUNATIC
BLACK AND GREEN OLIVE TAPENADE - RETURN TO THE KITCHEN ...
From returntothekitchen.com
Cuisine AmericanTotal Time 15 minsCategory AppetizerPublished 2020-11-18
QUICK OLIVE TAPENADE- WITH BLACK OR GREEN OLIVES ...
From deliciousonadime.com
5/5 (1)Estimated Reading Time 4 minsServings 1Total Time 40 mins
- Add olives (I used half black and half green). Roughly chop the olives, mixing the garlic into them as you chop. This works best with a large chef-type knife but I'm sure any other type of knife could work too.
TAPENADE WITH BLACK OLIVES - STRIPED SPATULA
From stripedspatula.com
Cuisine FrenchTotal Time 10 minsCategory Appetizer, CondimentPublished 2020-02-18
- (Optional) Mince the garlic and combine it with the lemon juice in a small bowl. Let stand for about 10 minutes (This will reduce the harsh bite of the raw garlic in the tapenade - if you like a more assertive garlic flavor, skip this step and add the garlic and lemon juice with the olives in the food processor.)
- Drain, rinse, and pat dry the olives, capers, and anchovies. Place them in the bowl of a food processor, with the Dijon mustard (if using). Use short pulses to coarsely chop the mixture, scraping the bowl as needed.
- Add the garlic/lemon juice mixture, thyme, and parsley. Pulse a few times to combine. Add enough olive oil in a steady stream while pulsing to create a thick, medium- to coarse-textured, spreadable paste.
SIMPLE BLACK AND GREEN OLIVE TAPENADE - PINCH ME, I'M …
From pinchmeimeating.com
5/5 (1)Total Time 5 minsCategory CondimentPublished 2019-08-24
- Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
- Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
- Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!
BLACK OLIVE TAPENADE RECIPE (EASY, 5 INGREDIENTS ONLY ...
From notenoughcinnamon.com
5/5 (4)Uploaded 2018-12-26Category Appetizer, Finger FoodPublished 2012-09-04
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
OLIVE TAPENADE RECIPE + VIDEO {QUICK + EASY} - PLATINGS
From platingsandpairings.com
Ratings 3Calories 240 per servingCategory Appetizer
- In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
OLIVE TAPENADE RECIPE [+VIDEO] ⭐️ MASALAHERB.COM
From masalaherb.com
4/5 (2)Uploaded 2020-12-26Category AppetizerPublished 2020-12-28
- Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
- Place olives into mortar and pestle with garlic and grind to desired consistency. It's easier to use a stone grinder, a ceramic grinder will result in a coarse tapenade (see pics).
20 WAYS TO USE GREEN & BLACK OLIVE TAPENADE – NEWSHOTEST
BLACK OLIVE TAPENADE WITH FIGS AND MINT - FOOD & WINE
From foodandwine.com
4/5 Total Time 15 minsServings 1.5
GREEN OLIVE TAPENADE (MADE IN 10 MINUTES!) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (3)Total Time 10 minsCategory AppetizerCalories 82 per serving
BLACK OLIVE TAPENADE (EASY WITH 8 INGREDIENTS!) - SWEET ...
From sweetcaramelsunday.com
Ratings 5Calories 102 per servingCategory Appetizer
BLACK & GREEN OLIVE TAPENADE - PICK UP LIMES
From pickuplimes.com
5/5 (6)Servings 6Cuisine Mediterranean-InspiredCategory Appetizer
EASY 10-MINUTE BLACK OLIVE TAPENADE - GARLIC & ZEST
From garlicandzest.com
5/5 (1)Total Time 10 minsCategory Appetizer, Condiments, SeasoningCalories 63 per serving
BLACK & GREEN OLIVE TAPENADE - CORRIESRABBITFOOD.COM
From corriesrabbitfood.com
Estimated Reading Time 2 mins
BLACK OLIVE TAPENADE RECIPE - LOVEFOOD.COM
From lovefood.com
BLACK & GREEN OLIVE TAPENADE | RECIPE | GREEN OLIVE ...
From pinterest.ca
RECIPE #3: SEABASS WITH BLACK OLIVE TAPENADE - FOOD NEWS
From foodnewsnews.com
TYPICAL MAJORCAN FOOD: BLACK OLIVES
From majorcadailybulletin.com
TAPENADE RECIPES - BBC FOOD
From bbc.co.uk
BLACK & GREEN OLIVE TAPENADE | RECIPE | OLIVE TAPENADE ...
From pinterest.ca
BLACK AND GREEN OLIVE TAPENADE RECIPE | FOOD NETWORK RECIPE
From crecipe.com
BLACK AND GREEN OLIVE TAPENADE
From crecipe.com
BLACK AND GREEN OLIVE TAPENADE
From crecipe.com
HOW TO MAKE GREEN OLIVE TAPENADE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
TAPENADE
From corriesrabbitfood.com
BLACK & GREEN OLIVE TAPENADE | RECIPE | GREEN OLIVE ...
From pinterest.com
BLACK AND GREEN OLIVE TAPENADE BEST RECIPES
From wiki-recipes.info
BLACK OLIVE TAPENADE|BLACK AND GREEN OLIVE TAPENADE ...
From ecohoy.com
BLACK OLIVE - CORRIESRABBITFOOD.COM
From corriesrabbitfood.com
BLACK & GREEN OLIVE TAPENADE - PICKUPLIMESBLOG.COM
From pickuplimesblog.com
You'll also love