Bella Artes Olive Basil Tapenade Recipes
BLACK OLIVE TAPENADE
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
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
KALAMATA OLIVE TAPENADE
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g
BELLA ARTE'S OLIVE & BASIL TAPENADE
Mom would make tapenade occasionally back in the days when she had to patiently diced everything by hand. Lucky me, I have a food processor!Although there are many tapenade recipes on the site, I decided to go ahead and post this since the 20 or so I read all had either capers, anchovies or lemon juice which this one doesn't. It's also yet another great way to use up the basil from your garden. My husband and I were served this fabulous spread at a wonderful little Italian restaurant in Hot Springs, Arkansas called "Bella Arte" where we ate twice in 4 days during a trip there November 2001. We asked the waiter for the recipe which is something we've never done before or since. He wrote down the ingredients (the little piece of paper is still taped to the inside of one of my kitchen cabinet doors), but didn't know the amounts which he said was up to the preparer. He also made it a point to say don't underestimate the importance of the roasted red peppers and using only fresh herbs. The amounts I've listed are all approximate-you can easily adjust to your liking(and I know you will!) taste and texture-wise. Mine never comes out quite the same twice, but we always love it and I serve it often when I have a group at the house. Note-unless you like food really salty don't add any to this recipe. There is plenty in the canned olives and the parmesan cheese. Process/pulse all the ingredients then add the olives(or at least 1 can) last if you want them to be chunkier and more rustic. Otherwise, the food processor will turn this into a fairly smooth paste pronto. Serve with salt-free bagel-type chips.
Provided by nanpie
Categories Spreads
Time 10m
Yield 3-4 cups(approx)
Number Of Ingredients 9
Steps:
- Add garlic cloves to food processor; pulse several times to chop.
- Add 1/3 cup parmesan cheese and 1/2 cup bread crumbs along with all other ingredients EXCEPT olive oil.
- Pulse to blend well while drizzling 1/3 cup olive oil into the mixture.
- Taste; add more parmesan cheese, bread crumbs and oil to your liking.
- Let sit at least 30 minutes for flavors to meld. Refrigerate leftovers.
- Serve with salt-free bagel-type chips.
Nutrition Facts : Calories 647.5, Fat 56.6, SaturatedFat 9.2, Cholesterol 9.8, Sodium 2823.1, Carbohydrate 32.6, Fiber 10.3, Sugar 1.3, Protein 9.4
GREEN OLIVE, BASIL AND ALMOND TAPENADE
Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.
Provided by gailanng
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
- Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
- Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
- The tapenade will keep for up to one week in the refrigerator.
Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8
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