Mixed Olive Tapenade Recipes

MIXED-OLIVE TAPENADE

Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Yield Makes 1 cup

Number Of Ingredients 7

Mixed-Olive Tapenade image

Steps:

Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

Ingredients

3 anchovy fillets in oil, minced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
2 cloves garlic, minced (2 teaspoons)
1 tablespoon fresh thyme leaves

TAPENADE

Provided by Alton Brown

Categories appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

Tapenade image

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.

Ingredients

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

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

5-Minute Olive Tapenade image

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

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

MIXED OLIVE TAPENADE

Super easy...delicious...and lower in fat! I served it with sliced toasted baguette rubbed with garlic or warmed freshly made pita chips. With such an assortment of olives made available, it is endless as to the possible combinations. Don't leave out the anchovy....it is a must and blends in well so that it is not over powering

Provided by Abby Girl

Categories < 15 Mins

Time 15m

Yield 2 1/4 cups

Number Of Ingredients 10

Mixed Olive Tapenade image

Steps:

Combine all ingredients in a food processor.
Pulse 10 times or until olives are finely chopped.
Serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.

Nutrition Facts : Calories 95.7, Fat 7.8, SaturatedFat 1.1, Cholesterol 5.1, Sodium 935.1, Carbohydrate 5.6, Fiber 2.7, Sugar 0.1, Protein 2.6

Ingredients

1 cup kalamata olive, pitted
1 cup green olives, pitted
10 oil-cured olives, pitted (about 1 ounce)
3 anchovy fillets, rinsed and patted dry, minced
1 garlic clove, chopped
1 tablespoon parsley, chopped
1 tablespoon capers, rinsed and drained
2 teaspoons fresh thyme, chopped
1 teaspoon lemon rind, grated
1/4 teaspoon fresh ground black pepper

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

Black and Green Olive Tapenade image

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.

Ingredients

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

More about "mixed olive tapenade recipes"

EASY OLIVE TAPENADE + 20 WAYS TO USE IT - VEGGIE CHICK

Web Sep 1, 2019 Then blend until mixed together (STEP 2). Put it in a bowl and serve. That’s it! 1. Add all ingredients to your food processor. 2. …
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4.8/5 (6)
Total Time 15 mins
Category Gluten Free, Vegan
Calories 114 per serving

Mixed Olive Tapenade Recipes

MIXED-OLIVE TAPENADE

Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.

TAPENADE

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!

MIXED OLIVE TAPENADE

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.

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