Pea And Green Olive Tapenade Recipes

GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

GREEN OLIVE AND ALMOND TAPENADE

Steps:

• Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
• For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Yield: 1 1/4 cups
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Yield: 2 servings

GREEN OLIVE TAPENADE

Steps:

• Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

GREEN OLIVE TAPENADE

Steps:

• In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
• Add in the oil and process again until mixed.
• Add in the lemon juice and cayenne; process until combined.
• If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
• Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
• *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

GREEN OLIVE TAPENADE

Steps:

• Mix all ingredients together.
• Better done by hand without a food processor.

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

SIMPLE GREEN OLIVE TAPENADE

Steps:

• In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
• PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.

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.

GREEN AND BLACK OLIVE TAPENADE

Steps:

• Mix all and refrigerate at least 3 hours.
• Serve with baguettes or crackers.

GREEN OLIVE TAPENADE

Steps:

• Pulse all ingredients in a food processor until finely chopped.

PEA AND GREEN OLIVE TAPENADE

Steps:

• Place ingredients in a food processor fitted with the chopping blade; pulse several times until a coarse spread forms, scraping down the inside of the canister every few pulses.
• Scrape mixture into a serving bowl - or scrape into a nonreactive, sealable container. Set plastic wrap directly on the surface of the spread to prevent discoloration and refrigerate for up to 2 days.