Spicy Walnut Olive Tapenade Recipes
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
Steps:
- Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.
KALAMATA OLIVE TAPENADE (SPREAD OR DIP)
This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.
Provided by Whats Cooking
Categories Spreads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
- Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
- Serve at room temperature.
Nutrition Facts : Calories 144.2, Fat 14.6, SaturatedFat 1.5, Sodium 167.9, Carbohydrate 3.5, Fiber 1.3, Sugar 0.5, Protein 1.9
HOT AND SPICY TAPENADE
This is a yummy tapenade recipe from Deborah Madison's "Vegetarian Cooking for Everyone". It is a little different from tapenades I usually make (very lemony) but still good, especially when paired with fresh mozzarella on a crostini.
Provided by Diplo-mom
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.
Nutrition Facts : Calories 386.4, Fat 39.4, SaturatedFat 5.4, Sodium 1501.1, Carbohydrate 11.5, Fiber 4.6, Sugar 0.8, Protein 1.8
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