Olivadatapenade Recipes

OLIVE TAPENADE SPREAD

Olive Tapenade Spread image

Serve this pungent olive, caper, and anchovy spread as an hors d'oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 10

Ingredients

1 cup kalamata or nicoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, (optional)
2 tablespoons chopped parsley, (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted

Steps:

Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

OLIVE TAPENADE

Olive Tapenade image

For a 10-minute appetizer dip, sandwich spread, or pizza "sauce," try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.

Provided by Meggan Hill

Categories Appetizer

Time 10m

Number Of Ingredients 8

Ingredients

1 1/2 cups pitted, brine-cured olives ((see note 1))
1 teaspoon anchovy paste (or 2 anchovy filets, minced (see note 2))
3 tablespoons capers (rinsed (see note 3))
1 1/2 tablespoons parsley (coarsely chopped )
3 cloves garlic (roasted if desired (see note 4))
3 tablespoons fresh lemon juice ((from 2 lemons))
Salt and freshly ground black pepper
1/4 cup olive oil

Steps:

In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.

Nutrition Facts : Calories 68 kcal, ServingSize 0.5 cup, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

OLIVE TAPENADE

Olive Tapenade image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

Steps:

In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
Serve with crackers or toast.

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