Olive And Artichoke Tapenade Recipes
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.
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
GREEN OLIVE AND ARTICHOKE TAPENADE
Make and share this Green Olive and Artichoke Tapenade recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in the bowl of a food processor.
- Pulse to desired smoothness.
Nutrition Facts : Calories 149.6, Fat 0.7, SaturatedFat 0.2, Sodium 1425.5, Carbohydrate 33.5, Fiber 15.3, Sugar 3.1, Protein 10.2
5-MINUTE OLIVE TAPENADE
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
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
TWO-STEP ARTICHOKE TAPENADE
My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!
Provided by skat5762
Categories Spreads
Time 10m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Combine all ingredients in food processor, turning off/on until finely chopped.
- Taste and adjust seasoning with salt& pepper.
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- Place the garlic and anchovy in a bowl and mash with the back of a spoon to make a paste, adding a little of the oil if necessary.
- Place the garlic paste, remainder of the oil, olives, artichokes, tomatoes, walnuts, green peppercorns, lemon juice, and zest in a blender or food processor and pulse to make a chunky paste.
- Combine the paste with the black pepper and cheese in a bowl and stir to mix. Allow the tapenade to sit at room temperature for 30 minutes to blend the flavors. Taste and adjust the seasonings.
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