Kalamata Olive Tapenade Recipes

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KALAMATA OLIVE TAPENADE



Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories     Appetizers and Snacks     Vegetable     Olives

Time 15m

Yield 8

Number Of Ingredients 7

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

CAULIFLOWER STEAKS WITH KALAMATA OLIVE AND RED PEPPER TAPENADE



Cauliflower Steaks with Kalamata Olive and Red Pepper Tapenade image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup Kalamata olives, pitted
1/2 cup jarred roasted red peppers, drained
2 tablespoons golden raisins
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 teaspoon orange zest
1 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2 medium heads cauliflower
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1/4 cup panko breadcrumbs
1 1/2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, minced
Pinch red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
  • For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
  • Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
  • Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
  • In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.

KALAMATA OLIVE TAPENADE



Kalamata Olive Tapenade image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 30 appetizers

Number Of Ingredients 11

2 cups pitted Kalamata olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
1 pint cherry tomatoes
Fresh chervil to garnish

Steps:

  • In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)



Kalamata Olive Tapenade (Spread or Dip) image

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.

Provided by Whats Cooking

Categories     Spreads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup pitted kalamata olive
1 cup pine nuts
3 garlic cloves
1 -2 cup fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
fresh ground black pepper
1 cup of pitted canned black olives (decreases saltiness)

Steps:

  • Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
  • Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
  • Serve at room temperature.

Nutrition Facts : Calories 144.2, Fat 14.6, SaturatedFat 1.5, Sodium 167.9, Carbohydrate 3.5, Fiber 1.3, Sugar 0.5, Protein 1.9

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

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

PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO



Pasta With Kalamata Olive Tapenade, Feta, and Chopped Tomato image

Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!

Provided by FoodieFanatic

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pasta (spaghetti, linguine, tagliatelle)
1 lb kalamata olive, pitted (about 2 c.)
1 1/4 cups extra virgin olive oil
3 large garlic cloves
3/4 cup fresh Italian parsley
1/3 cup capers, drained
3 tablespoons lemon juice
1 tablespoon dried oregano
1 lb feta cheese, crumbled or 1 lb feta cheese, cut into 1/4-1/2-inch cubes
5 large roma tomatoes, halved, cored, seeded, and cut into 1/4-1/2-inch pieces

Steps:

  • Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
  • While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
  • Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
  • As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
  • Top with the remaining Feta and tomatoes, and serve immediately.

Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7

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