Olive Sun Dried Tomato Tapenade Recipes

SUNDRIED TOMATO TAPENADE

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories Appetizers and Snacks Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

Sundried Tomato Tapenade image

Steps:

Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 12 appetizer servings

Number Of Ingredients 4

Olive and Sun-Dried Tomato Tapenade with Endive Leaves image

Steps:

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Nutrition Facts : Calories 91 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 459 milligrams, Carbohydrate 9 grams, Fiber 6 grams, Protein 2 grams, Sugar 0 grams

Ingredients

3 (8-ounce) cans of pitted black olives, drained
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive (about 1/2 pound)

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.

Provided by cookiedog

Categories Greens

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

Olive and Sun-Dried Tomato Tapenade With Endive Leaves image

Steps:

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4

Ingredients

3 (8 ounce) cans pitted black olives, drained
3/4 cup sun-dried tomato packed in oil
extra virgin olive oil
3 heads endive (about 1/2 pound)

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.

Provided by gailanng

Categories Vegetable

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Sun-Dried Tomato and Kalamata Olive Tapenade image

Steps:

Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
Serve immediately, or cover and chill until ready to serve.

Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2

Ingredients

1/2 cup pitted kalamata olive
2 tablespoons capers
2 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
2 oil-packed anchovy fillets, drained
1 (3 ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
1 garlic clove
1/4 cup fresh flat-leaf parsley

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Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
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Olive Sun Dried Tomato Tapenade Recipes

SUNDRIED TOMATO TAPENADE

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

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