Olive Lentil Tapenade Recipes
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
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
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
OLIVE TAPENADE
Steps:
- In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
- Serve with crackers or toast.
TAPENADE-STUFFED CHICKEN BREASTS
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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
LENTIL TAPENADE
This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.
Provided by Sharon123
Categories Spreads
Time 1h
Yield 1 quart
Number Of Ingredients 12
Steps:
- Rinse lentils, drain.
- In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
- Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
- Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!
Nutrition Facts : Calories 505.8, Fat 24, SaturatedFat 3.3, Sodium 1319.5, Carbohydrate 58.6, Fiber 21, Sugar 5, Protein 21.9
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