Olive Caper Spread Recipes

Steps:

• In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
• With the motor running, add olive oil; process until a paste forms.

Steps:

• Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

Steps:

• Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

Steps:

• In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
• Cover and refrigerate to allow flavors to blend for several hours.
• Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
• Refrigerate until serving(can be prepared 4 days ahead).
• Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!

Steps:

• Pulse all ingredients together in a food processor until coarsely chopped.

Steps:

• Puree olives with oil, basil, capers and garlic in processor.
• Transfer to bowl.
• Can be prepared 4 days ahead; refrigerate.
• Let stand one hour at room temp before serving.
• Croutons: Preheat oven to 400 degrees.
• Arrange bread slices on baking sheet.
• Brush both sides with butter.
• Bake until crisp and golden brown, about 10 minutes.
• Cool slightly.
• Can be prepared 1 day ahead.
• Cool completely; store in plastic bag at room temperature.

Steps:

• Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
• Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Steps:

• In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

Steps:

• In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

Steps:

• For Cheese Spread:.
• Preheat oven to 350 degrees.
• Toss whole garlic cloves with 1 tablespoon oil in heavy small baking dish.
• Bake until soft and brown, about 15 minutes;cool slightly.
• Slip skins off garlic, transfer to medium bowl and mash to paste.
• Mix in goat cheese and tomatoes.
• (Can be prepared 4 days ahead; refrigerate, covered. Let stand 1 hour at room temperature before serving.).
• For Olive Spread:.
• Puree olives with oil, basil,capers and garlic in processor; transfer to bowl.
• (Can be prepared 4 days ahead; refrigerate, covered. Let stand 1 hour at room temperature berfore serving.).
• For Croutons:.
• Preheat oven to 400 degrees.
• Arrange bread slices on baking sheet.
• Brush both sides with butter.
• Bake until crisp and golden brown, about 10 minutes.
• (Can be prepared 1 day ahead. Cool completely and store in sealed plastic bag at room temperature.).