Green Olive Tapenade Recipes

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.

Provided by Ari Laing

Time 5m

Number Of Ingredients 11

Ingredients

2 cups green olives (pitted, such as Castelvetrano, Cerignola, or Manzanilla)
5-6 anchovy fillets
½ cup pine nuts
½ cup fresh basil (plus more for serving)
½ cup fresh parsley
¼ cup capers (drained)
1 medium clove (garlic)
1 lemon zested
1 tsp Kosher salt
½ cup extra virgin olive oil
Flaky sea salt (for serving)

Steps:

Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.
Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.
Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.

Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 2 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 973 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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 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

Ingredients

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 beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini.

Provided by Katie Workman

Categories Appetizer

Time 10m

Number Of Ingredients 9

Ingredients

1 cup pitted Castelvetrano olives
2 anchovies (rinsed and chopped)
½ teaspoon minced garlic
¼ cup chopped coarse freshly parsley
¼ cup extra virgin olive oil
1 tablespoon drained capers
2 teaspoons finely grated lemon zest
2 to 3 teaspoons fresh lemon juice (depending on how lemony you want it)
Kosher salt and freshly ground pepper (to taste)

Steps:

Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.

Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 293 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Provided by Andrew Knowlton

Categories Bon Appétit Olive Condiment/Spread Parsley Anchovy Lemon Juice Capers

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
1/4 cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Do Ahead
Tapenade can be made 1 week ahead. Cover and chill.

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

Ingredients

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 TAPENADE

Green Olive Tapenade image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

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

Ingredients

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

Provided by Food Network

Categories main-dish

Time 12m

Number Of Ingredients 6

Ingredients

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.

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

2 (10 ounce) jars well-cured pitted green olives, well drained
2 (2 ounce) cans anchovy fillets, drained
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
black pepper
salt (optional)

Steps:

In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8

SIMPLE GREEN OLIVE TAPENADE

Simple Green Olive Tapenade image

From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner, saltier green olives. It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables."

Provided by PickyEater

Categories Sauces

Time 10m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup pitted small green olives
2 garlic cloves, minced
1/4 cup extra virgin olive oil

Steps:

In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.

Nutrition Facts : Calories 170.3, Fat 18.7, SaturatedFat 2.5, Sodium 523.3, Carbohydrate 1.8, Fiber 1.1, Sugar 0.2, Protein 0.4

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