Kellys Tapenade Recipes

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TAPENADE



Tapenade image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Steps:

  • Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
  • Serve on toasts.

TAPENADE



Tapenade image

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

TAPENADE LE MEILLEUR



Tapenade Le Meilleur image

This recipe was given to me by my Mother, who was a wonderful cook. Everything she made was to perfection. I just know that everyone who tries this will love its unique flavor. Serve with cut vegetable tray.

Provided by Anonymous

Categories     Appetizers and Snacks     Seafood

Time 1h20m

Yield 6

Number Of Ingredients 12

2 cups mayonnaise
1 (5 ounce) can tuna, drained
1 ½ anchovy fillets
¼ cup chopped onion
¼ cup chopped celery
¼ cup diced cooked potatoes
1 green onion
3 tablespoons chopped black olives
2 cloves garlic cloves
½ teaspoon Worcestershire sauce
½ teaspoon salt
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Blend mayonnaise, tuna, anchovy fillets, onion, celery, potatoes, green onion, black olives, garlic, Worcestershire sauce, salt, and hot pepper sauce in a blender until completely smooth; transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 4.9 g, Cholesterol 35 mg, Fat 59 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 8.9 g, Sodium 714.7 mg, Sugar 1.3 g

TAPENADE



Tapenade image

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

Provided by Jim Clark

Categories     Appetizers and Snacks     Seafood

Time 10m

Yield 6

Number Of Ingredients 8

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Steps:

  • Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g

TAPENADE



Tapenade image

Provided by Jonathan Reynolds

Categories     dips and spreads, appetizer

Time 5m

Yield About 3 cups

Number Of Ingredients 12

2 cups Greek or Moroccan dry-cured olives, pitted
3 cloves garlic, chopped
6 ounces anchovy filets, drained and patted dry
16-ounce can good-quality canned tuna in oil, drained
1/2 cup capers, drained
1 tablespoon green peppercorns in brine, drained and chopped
1/4 teaspoon chopped fresh thyme
2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons cognac (optional)
2/3 cup extra-virgin olive oil
Lemon shells (recipe above)

Steps:

  • Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 1872 milligrams, Sugar 1 gram

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

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