Easy Black Olive Tapenade With A Green Olive Version Too Recipes

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SIMPLE BLACK AND GREEN OLIVE TAPENADE



Simple Black and Green Olive Tapenade image

This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!

Provided by Caroline Lindsey

Categories     Condiment

Time 5m

Number Of Ingredients 6

1 6-oz can black olives
1 5.5-oz jar green olives with pimentos
1 clove garlic (sliced)
1 tsp dried oregano
1 tbsp capers
1-2 tbsp olive oil

Steps:

  • Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
  • Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
  • Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)



Easy Black Olive Tapenade (with a Green Olive version too!) image

Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.

Provided by Marie

Categories     Appetizer     finger food

Time 10m

Number Of Ingredients 5

7 oz / 200 grams pitted black olives
1 small garlic clove (minced)
3 anchovies (small fillets)
8 small capers
2 tbsp olive oil (divided)

Steps:

  • Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
  • Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
  • Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
  • Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Food Network

Categories     main-dish

Time 12m

Number Of Ingredients 6

2 cups Spanish green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Steps:

  • Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 5 cups

Number Of Ingredients 10

1 1/2 cups kalamata, pitted and chopped
1 1/2 cups picholines, pitted and chopped
4 filets anchovies, chopped
3 lemon juice and zest of
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1/2 cup capers, drained and rinsed
Black pepper to taste

Steps:

  • Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

BLACK OLIVE TAPENADE



Black Olive Tapenade image

Provided by Food Network

Time 10m

Number Of Ingredients 5

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.

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 1 heaping cup

Number Of Ingredients 27

2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
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
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Steps:

  • For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
  • For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Yield: 2 servings

BLACK OLIVE TAPENADE



Black Olive Tapenade image

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

1/4 cup chopped black olives, in a can
1 1/2 teaspoons minced garlic
1 tablespoon sea salt
1/2 cup extra virgin olive oil

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

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