Black Olive Tapenade With Rosemary And Plum Jam Recipes
BLACK OLIVE TAPENADE
Black olive tapenade is super easy to make and it has the ability to liven up even the most boring of dishes. It makes a portable on-the-go lunch.
Provided by Ania
Categories small plates
Yield makes 150 ml
Number Of Ingredients 7
Steps:
- Rinse your capers and olives well and pat them dry with a kitchen towel. If you skip this step, your tapenade may turn out too salty for your palate.
- Put almonds into a food processor and process until you get a coarse meal.
- Add in pitted olives, capers, chopped parsley or thyme, olive oil and process until you have a coarse paste.
- Season with freshly ground pepper and garlic. As both olives and capers are preserved in salt, it's unlikely that the tapenade will need any more salt so make sure you taste before adding any.
- Transfer to a jar and store in the fridge. Enjoy on fresh or toasted bread or in sandwiches.
Nutrition Facts : Calories 935.65 calories, Carbohydrate 10.57 grams, Cholesterol 0 milligrams, Fat 92.96 grams, Fiber 5.8 grams, Protein 21.88 grams, SaturatedFat 12 grams, Sodium 2050.61 milligrams, Sugar 1.78 grams, TransFat 0.01 grams, UnsaturatedFat 80.96 grams
BLACK OLIVE TAPENADE WITH ROSEMARY AND PLUM JAM
Make and share this Black Olive Tapenade With Rosemary and Plum Jam recipe from Food.com.
Provided by bmann
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients except for olive oil in food processor or blender. Blend until smooth.
- Slowly pour in olive oil while slowly blending.
Nutrition Facts : Calories 760.5, Fat 68.6, SaturatedFat 9.4, Sodium 1291.6, Carbohydrate 39.8, Fiber 5.9, Sugar 20.1, Protein 2
BLACK OLIVE TAPENADE
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
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
ANCHOVY FREE BLACK OLIVE TAPENADE
From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up.
Provided by Sarah
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Add all ingredients to blender or food processor.
- Puree until smooth.
Nutrition Facts : Calories 664.9, Fat 69.5, SaturatedFat 9.5, Sodium 1812.8, Carbohydrate 15.3, Fiber 7, Sugar 0.6, Protein 2.2
BLACK OLIVE TAPENADE
This little recipe is great for picnic lunches or dinner parties. Made with 3 ingredients, it is simple and good. Just toss in a loaf of artisan bread to pull and dip with and you are set!
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together.
- Serve warm or cold.
Nutrition Facts : Calories 249.9, Fat 27.9, SaturatedFat 3.9, Sodium 1818.1, Carbohydrate 0.9, Fiber 0.3, Protein 0.1
FIG AND BLACK OLIVE TAPéNADE
This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Spreads
Time 45m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender.
- Drain, reserving a few tablespoons of the liquid.
- If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste.
- Pulse in the olive oil until you've achieved a chunky-smooth paste.
- Season with black pepper and salt, if necessary.
- (The spread can be thinned with a bit of the reserved fig poaching liquid). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
- Pound in the drained figs.
- Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.
Nutrition Facts : Calories 1313.5, Fat 123.5, SaturatedFat 17, Sodium 1425.5, Carbohydrate 60.1, Fiber 12.3, Sugar 36.6, Protein 4.4
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