Green Olive And Almond Tapenade Recipes

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GREEN OLIVE AND ALMOND TAPENADE



Green Olive and Almond Tapenade image

Provided by Amy Sue Keck

Categories     Condiment/Spread     Food Processor     Nut     Olive     No-Cook     Lemon     Almond     Spring     Gourmet     California

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Steps:

  • Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 18 servings

Number Of Ingredients 10

2 cups pitted green olives (about 10 oz.)
1 tablespoon capers
1 clove garlic, minced
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
36 Keebler® Town House® Original crackers
36 small fresh parsley leaves (optional)

Steps:

  • 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
  • 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
  • Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

This classic condiment makes an amazing, savory dip for crackers.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 6

Number Of Ingredients 8

1 1/2 cups green olives in brine, drained and rinsed
1 tablespoon capers, rinsed
2 cloves garlic, finely chopped
1/4 cup pine nuts, toasted
2 tablespoons fresh Italian (flat-leaf) parsley
2 teaspoons fresh lemon juice
1/3 cup olive oil
Food Should Taste Good™ roasted red pepper brown rice crackers, as desired

Steps:

  • In food processor, place all ingredients except crackers. Pulse just until roughly chopped.
  • Serve with crackers.

Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 0 g, TransFat 0 g

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3/4 cup

Number Of Ingredients 5

1 cup pitted green olives
5 anchovy fillets
3 tablespoons capers, drained
1 small garlic clove
2 teaspoons freshly squeezed lemon juice

Steps:

  • Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Jill Ringer

Categories     Condiment/Spread     Food Processor     Olive     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Winter     Vegan     Bon Appétit     New York

Yield Makes about 1 cup

Number Of Ingredients 8

1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic clove, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Assorted crackers
Toasted baguette slices

Steps:

  • Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Serve tapenade with crackers and toasted baguette slices.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted

Steps:

  • In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

GREEN-OLIVE AND CAPER TAPENADE



Green-Olive and Caper Tapenade image

Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1 cup, about 4 1/2 ounces, green olives, pitted
5 anchovy fillets
3 tablespoons capers
1 small clove garlic, peeled
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper

Steps:

  • Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

GREEN OLIVE, BASIL AND ALMOND TAPENADE



Green Olive, Basil and Almond Tapenade image

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

2 cups green olives, pitted
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaf
1/2 cup olive oil
sea salt (go easy) or kosher salt, to taste (go easy)

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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