Provencal Tapenade Recipes
CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
PROVENCAL TAPENADE
The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.
Provided by bluemoon downunder
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Process all the ingredients in a food processor until they form a smooth consistency.
- Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
- Serve with fresh or toasted bread.
- Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.
Nutrition Facts : Calories 645.4, Fat 63.9, SaturatedFat 8.7, Cholesterol 4.5, Sodium 2937.7, Carbohydrate 21.4, Fiber 9.4, Sugar 0.6, Protein 4.9
TARTINES PROVENCALES
Provided by Frank Stitt
Yield Makes 8 servings or 48 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Blend all tapenade ingredients in a food processor until finely chopped but not puréed, 2 to 3 seconds.
- Lightly toast bread and rub 1 side of each slice with garlic. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade. Cut each tartine into 8 wedges.
TAPENADE
Categories Condiment/Spread Fish Olive Quick & Easy
Number Of Ingredients 5
Steps:
- Mash the olives, anchovies, and capers with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than capers and anchovies, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.
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