Another Black Olive Tapenade Recipes

BLACK OLIVE TAPENADE

Black Olive Tapenade image

This Easy Black Olive Tapenade is ready in 5 minutes, just 4 ingredients to make the perfect appetizer spread. Perfect with your favourite crackers or bread.

Provided by Rosemary Molloy

Time 5m

Number Of Ingredients 5

Ingredients

1 3/4 cups pitted black olives
1 clove garlic ((chopped))
1-2 anchovy
3 tablespoons olive oil ((more or less))
salt to taste

Steps:

In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.

Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

BLACK OLIVE TAPENADE

Black olive tapenade image

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

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

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

BLACK AND GREEN OLIVE TAPENADE

Black and Green Olive Tapenade image

The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.

Provided by Wolfgang Puck

Categories Condiment/Spread Food Processor Herb Olive Tomato No-Cook Oscars Fall Winter

Yield Makes 1 heaping cup

Number Of Ingredients 11

Ingredients

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

Steps:

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

BLACK OLIVE TAPENADE

Black Olive Tapenade image

A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes.

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 9

Ingredients

4 ounces pitted black olives, drained
4 ounces oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
1 teaspoon lemon juice, to taste
1/4 teaspoon fresh ground pepper
3 tablespoons fresh parsley, minced

Steps:

In a food processor, pulse olives until coarsely chopped.
Add capers, garlic, thyme and dijon mustard; puree.
Move to a mixing bowl.
Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
Serve with slices of toasted French bread. Enjoy!

Nutrition Facts : Calories 49.8, Fat 4.2, SaturatedFat 0.6, Sodium 586.6, Carbohydrate 3.6, Fiber 1.7, Sugar 0.1, Protein 0.7

ANOTHER BLACK OLIVE TAPENADE RECIPE

Another Black Olive Tapenade Recipe image

Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

Provided by auntchelle

Categories Spreads

Time 7m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 9

Ingredients

400 g kalamata olives, pitted
2 garlic cloves, crushed
2 anchovies packed in oil, drained
2 tablespoons capers in brine, rinsed & squeezed dry
2 teaspoons chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon lemon juice
60 ml olive oil
1 tablespoon brandy (optional)

Steps:

Place all ingredients in a food processor and whizz until smooth.
Taste, and season with salt & freshly ground pepper if desired.

Nutrition Facts : Calories 32, Fat 3.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 146.8, Carbohydrate 1, Fiber 0.5, Protein 0.2

BLACK OLIVE TAPENADE

Black Olive Tapenade image

Provided by Food Network

Time 10m

Number Of Ingredients 5

Ingredients

2 pounds black olives marinated in oil and herbs de Provence
4 cloves garlic
1/2 cup of chopped parsley
2 tablespoons extra virgin olive oil
Black pepper

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.

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

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

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

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

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