Kalamata And Fig Tapenade Recipes

KALAMATA AND FIG TAPENADE

Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.

Provided by TxGriffLover

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

Kalamata and Fig Tapenade image

Steps:

Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6

Ingredients

1 cup black kalamata olive, pitted
1/3 cup dried mission figs, stems removed
zest of one lemon, grated
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme
1/2 teaspoon fresh ground black pepper
1/4 cup fresh Italian parsley, coarsely chopped
3 tablespoons olive oil
1/2 cup toasted walnuts

FIG AND OLIVE TAPENADE

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

Provided by Anonymous

Categories Appetizers and Snacks Vegetable Olives

Time 4h25m

Yield 6

Number Of Ingredients 12

Fig and Olive Tapenade image

Steps:

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g

Ingredients

1 cup chopped dried figs
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

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

Kalamata Olive Tapenade image

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

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

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Line a baking sheet with aluminum foil. Bake walnuts in a single layer for ~ 7 minutes or until fragrant. Walnuts are hard to tell when they are toasted so go by your nose. Cool before continuing.
Slice the olives by hand or use a food processor with the slicing attachement. Slice off the tiny stem (if applicable) of the fig and dice. Expect this step to be sticky! Finely dice the parsley. Chop the walnuts.
Mix all ingredients together in a bowl except the parsley. Gently fold in the parsley, leaving a Tablespoon to sprinkle over the top if desired. Happy Eating! Beckie

Kalamata And Fig Tapenade Recipes

KALAMATA AND FIG TAPENADE

FIG AND OLIVE TAPENADE

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

KALAMATA OLIVE TAPENADE

An olive tapenade without anchovies.

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