TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
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
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
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
MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE
Steps:
- Rinse the olives and remove the pits. Combine the olives with the capers.
- Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
- Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
- Taste, then add and adjust harissa, garlic, and lemon juice as desired.
- For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.
Nutrition Facts : Calories 820 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 12 g, Sodium 1469 mg, Sugar 0 g, Fat 87 g, ServingSize approx. 1 cup, UnsaturatedFat 0 g
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
MUSHROOM TAPENADE
A Moroccan mushroom spread that has a tomato base. Serve with a baguette that has been sliced into small pieces. Good vegetarian appetizer.
Provided by Kawaiineko32
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a saucepan and bring to a boil. Reduce the heat slightly and cook until reduced by half.
- Heat the oil in a frying pan over medium heat and fry onion and garlic until soft. Add mushrooms and cook 1-2 minutes until softened. Add tomatoes, tomato paste, and tomato sauce and reduced stock. Bring to a boil over high heat, reduce heat and simmer 10-15 minutes or until the mixture thickens. Stir in basil leaves.
Nutrition Facts : Calories 127.6, Fat 7.4, SaturatedFat 1, Sodium 391.7, Carbohydrate 13.5, Fiber 3.3, Sugar 6.7, Protein 5.3
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