Baked Olive Tapenade Cream Cheese Spread Recipes

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I LOVE OLIVES AND CREAM CHEESE SPREAD



I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories     Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Steps:

  • Mix well and chill for a minimum of 2 hours (overnight is best).
  • Serve with crackers or crispinis -- OR --
  • Use it as a spread on cold-cut or deli sandwiches.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

CLASSIC OLIVE TAPENADE



Classic Olive Tapenade image

For a true taste of Provence, this classic tapenade recipe, a mildly seasoned olive spread, is the easiest and most versatile dish to make.

Provided by Rebecca Franklin

Categories     Side Dish     Snack     Appetizer     Condiment     Sauce

Time 5m

Yield 10

Number Of Ingredients 12

For the Tepanade:
1 1/2 cups pitted black olives
1/3 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon drained capers
2 garlic cloves
3 anchovy fillets , from oil-packed can
1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
1/8 teaspoon coarsely ground black pepper
For Serving:
1 medium baguette, sliced; or vegetable crudités

Steps:

  • Gather the ingredients.
  • Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
  • Process until all the ingredients are finely chopped, but not completely pureed.
  • Serve the olive spread on baguette slices or with fresh crudités.
  • Enjoy!

Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g

OLIVE TAPENADE



Olive Tapenade image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

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.

EASY OLIVE SPREAD



Easy Olive Spread image

Mix cream cheese spread with olives, cover, refrigerate and you get a tasty olive spread! Try serving Easy Olive Spread at your next party or gathering.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h5m

Yield Makes 10 servings, 2 Tbsp. spread and 5 crackers each.

Number Of Ingredients 3

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup chopped pimento-stuffed green olives
round buttery crackers

Steps:

  • Mix cream cheese spread and olives; cover.
  • Refrigerate 1 hour. Serve as a spread with the crackers.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI



Baked Goat Cheese with Olive Tapenade and Crostini image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield Serves 4-6

Number Of Ingredients 5

1 small round (approx 8ox) Goat cheese, firm and good quality (NOT the log, should have a nice aged casing)
1 jar olive tapenade
1 french baguette
extra-virgin olive oil
kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
  • Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
  • Serve warm goat cheese with crostini and fresh olive tapenade.

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

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

OLIVE TAPENADE SPREAD



Olive Tapenade Spread image

Serve this pungent olive, caper, and anchovy spread as an hors d'oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 cup

Number Of Ingredients 10

1 cup kalamata or nicoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, (optional)
2 tablespoons chopped parsley, (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted

Steps:

  • Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

THREE OLIVE SPREAD



Three Olive Spread image

This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.

Provided by GRAYCE

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h15m

Yield 24

Number Of Ingredients 6

1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

  • Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g

GARLIC SPREAD WITH OLIVE TAPENADE



Garlic Spread With Olive Tapenade image

I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that...

Provided by Robyns Cookin

Categories     Spreads

Time 15m

Yield 1 recipe, 10 serving(s)

Number Of Ingredients 11

8 ounces cream cheese, softened
1/3 cup mayonnaise
2 teaspoons parsley
2 tablespoons white onions, chopped
2 garlic cloves
2 garlic cloves
1 (6 ounce) can black olives, drained
3/4 cup kalamata olive, pitted
3/4 cup pimento-stuffed green olives
1 tablespoon balsamic vinegar
1/4 cup olive oil

Steps:

  • GARLIC SPREAD:.
  • Add all ingredients into a food processor.
  • Process until smooth.
  • Remove to a medium bowl or spread generously on toasted baguette slices.
  • Wipe the work bowl and blade clean.
  • OLIVE TAPENADE:.
  • Add the garlic and the black and kalamata olives to the work bowl.
  • Pulse a couple of times until minced.
  • Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
  • Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
  • Spread a layer of tapenade over the garlic spread.

Nutrition Facts : Calories 191.3, Fat 18.8, SaturatedFat 6.5, Cholesterol 27, Sodium 359.5, Carbohydrate 4.8, Fiber 0.9, Sugar 0.7, Protein 2.1

GREEK OLIVE TAPENADE



Greek Olive Tapenade image

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

Steps:

  • In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI



Olive Tapenade and Goat Cheese Crostini image

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

Steps:

  • In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

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