Mixed Olive And Pine Nut Tapenade With Olive Bread Recipes

GREEN OLIVE TAPENADE

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.

MIXED OLIVE AND PINE NUT TAPENADE WITH OLIVE BREAD

Steps:

• 1. In a food processor, pulse olives and pine nuts. I personally did not have a food processor at hand, so I minced it all manually.
• 2. Add garlic and parmesan cheese.
• 3. Serve with olive bread, either homemade with the following recipe or can be purchased from most bakeries. If short on time, any baguette would work.
• 1. Activating yeast: Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.
• 2. Making the dough: (1) Add the water, olive oil, thyme, and salt to the yeast mixture. (2) Gradually add the flour to the mixture until the flour is completely diluted. You will end up with a sticky dough. (3) Add the olives to the dough. (4) Cover the dough and let it rest in a warm place for 30 minutes.
• 3. Kneading the dough: (1) After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it. (2) Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with a malleable non-sticky dough. (3) Shape your bread. You can make round bread by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, then wrap the disk into a roll. (4) Transfer the bread to a baking pan covered with parchment paper. (5) Cover the bread and let them rest in a warm place for 30 minutes.
• 4. Baking the bread: Preheat your oven to 420 F degrees. Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until done.
• 1. Preheat oven to 350 degrees.
• 2. Arrange bread slices on baking sheet; brush with oil.
• 3. Bake until golden, 15 to 20 minutes, rotating sheets halfway through to cook evenly.
• 4. Place a spoonful of tapenade onto the crostini.
• 5. Serve on a platter.

MIXED-OLIVE TAPENADE

Steps:

• Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 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
• 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.
• Yield: approximately 1 to 1 1/2 cups

5-MINUTE OLIVE TAPENADE

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.

MIXED OLIVE TAPENADE

Steps:

• Combine all ingredients in a food processor.
• Pulse 10 times or until olives are finely chopped.
• Serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.

BLACK-OLIVE-AND-PINE-NUT TAPENADE

Steps:

• Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.
• To the bowl, add tomatoes, zest, and olive oil; mix to combine.
• Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.