ROASTED GARLIC OLIVE TAPENADE
This gluten free, dairy free Roasted Garlic Olive Tapenade tastes as fancy as it sounds, but you won't have to spend all day in the kitchen to make it!
Provided by Laura Marzen, RD
Categories Appetizer Condiments Sauces Spreads
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
- Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
- Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef's knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
- Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.
CLASSIC OLIVE TAPENADE
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
GARLIC SPREAD WITH OLIVE TAPENADE
I originally made this to emulate the sandwich spreads you get at the Safeway deli.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
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
OLIVE TAPENADE SPREAD
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
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.
GREEK OLIVE TAPENADE
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
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.
GREEN-OLIVE AND CAPER TAPENADE
Steps:
- In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)
OLIVE SPREAD (TAPENADE)
This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.
Provided by David Kamen
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, soak the olives, capers, and anchovies in cold water for 5 minutes to remove excess salt. Rinse, drain, and pat dry.
- 2. In a food processor, combine the olives, capers, anchovies, mustard, lemon juice, Cognac (if using), parsley, and a pinch of black pepper. Blend until the ingredients are roughly chopped. With the machine running, slowly stream in the oil and continue processing until a coarse paste is formed.
- 3. Serve immediately or refrigerate for 1 hour to allow flavors to further develop.
- Serving Suggestion: Serve the tapenade as an appetizer with croûtes (toast). To prepare, thinly slice a baguette and spread the slices in an even layer on a baking sheet. Brush the bread lightly with olive oil and bake at 325°F, turning as needed, until the bread is completely dry and lightly browned, about 30 minutes total. While still warm, rub the toasts with a clove of garlic. Serve warm or at room temperature.
THREE OLIVE SPREAD
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
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
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