Spanish Olive Tapenade Recipes

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.

Steps:

• In a food processor, combine the olives, garlic, and capers.
• Process until just smooth, scraping down the sides of the bowl if necessary.
• With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
• Transfer the mixture to a bowl and fold in the cilantro and pepper.
• Let rest at room temperature for 1 hour for flavors to blossom.
• Serve on large croutons that have been brushed with oil and toasted.

Steps:

• Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

Steps:

• Chop and mash the anchovies on a cutting board.
• Put them into a bowl and mix with the olives and worcestershire sauce.
• Blend in the olive oil and add all the rest of the ingredients, blending well.
• Cover with olive oil and plastic wrap, and chill.
• Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.

Steps:

• Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Serve tapenade with crackers and toasted baguette slices.

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.

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.

Steps:

• Make the tapenade:.
• In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
• Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
• Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Steps:

• Crack garlic (smash it with the side of a chef's knife) and let sit in heated oil for 1-4 hours, then discard garlic.
• Combine oil and herbs and about 1/2 olives in food processor until minced small.
• Add remaining olives and pulse until chopped small, but not pureed.
• Serve on chunks of French or Italian bread.