Roasted Garlic Olive Tapenade Recipes

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ROASTED GARLIC OLIVE TAPENADE



Roasted Garlic Olive Tapenade image

This gluten free, dairy free Roasted Garlic Olive Tapenade tastes as fancy as it sounds, but you won't have to spend all day in the kitchen to make it!

Provided by Laura Marzen, RD

Categories     Appetizer     Condiments     Sauces     Spreads

Number Of Ingredients 9

1 head garlic
Olive oil
½ cup pitted green olives, finely chopped
¼ cup pitted kalamata olives, finely chopped
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
¼ cup jarred roasted red peppers, drained and finely chopped
2 tablespoons chopped fresh basil or flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/8 to ¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
  • Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
  • Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef's knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
  • Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.

OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL



Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Nonstick cooking spray
1 cup pitted kalamata olives
1 cup green olives
12 oil-cured olives, pitted
1 tablespoon freshly chopped parsley leaves
1 tablespoon drained capers
1 tablespoon fresh thyme leaves
4 anchovy fillets
8 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
2 cups peeled garlic cloves
1 cup quinoa
1 cup chopped roasted red peppers (from water-packed jar)
1/4 cup freshly chopped basil leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
  • In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
  • Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
  • Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.

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