Garlic Tapenade From Enon Valley Garlic Recipes

GARLIC TAPENADE - FROM ENON VALLEY GARLIC

Garlic Tapenade - from Enon Valley Garlic image

Make and share this Garlic Tapenade - from Enon Valley Garlic recipe from Food.com.

Provided by rstidmon

Categories Spicy

Time 20m

Yield 2 cups, 8-12 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces ripe olives
3/4 cup romano cheese
1/2 cup parmesan cheese
2 anchovy fillets
3 capers
1 teaspoon lemon juice
8 medium garlic cloves
3/4 cup extra virgin olive oil

Steps:

Chop olives in food processor to desired consistency.
Using a mortar and pestle, mash anchovies and garlic into a paste (This is very important to extract the garlic flavor).
Add all ingredients to chopped olives and add olive oil till desired consistency is reached. Refrigerate at least 1 hour to meld flavors and serve at room temperature.
This recipe is greatly enhanced by using gourmet garlics such as Korean red, Metechi, and other hard stem varieties (ie. don't use the boring Chinese garlic found in many supermarkets).

Nutrition Facts : Calories 321, Fat 30.3, SaturatedFat 7.9, Cholesterol 28.5, Sodium 554.2, Carbohydrate 3.5, Fiber 0.8, Sugar 0.3, Protein 9.8

ROASTED GARLIC TAPENADE

Roasted Garlic Tapenade image

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 cup pitted kalamata olives
2 tablespoons olive oil
2 tablespoons mashed roasted garlic
1/2 teaspoon dried thyme
pinch cayenne pepper

Steps:

1. Place all the ingredients in a food processor and blend until fairly smooth. 2. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to one week.

Nutrition Facts : Nutritional Facts Serves

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I originally made this to emulate the sandwich spreads you get at the Safeway deli.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

Ingredients

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

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