KALAMATA OLIVE TAPENADE
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g
RED LETTUCE WITH BALSAMIC ONIONS
This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
- 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
- To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
RUSTIC KALAMATA RED ONION TAPENADE
This recipe is based on about 10 different tapenade recipes I've been looking through. Its lemony, garlicky and awesome on a crusty bread with goats milk cheese. Great for a party, and super easy to put together. The longer you let it soak, the more the flavors bloom. Use good olives, its worth the extra money. I love olives, it's another way for me to eat them every day.
Provided by more snax
Categories Spreads
Time 15m
Yield 2 Cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- Roughly chop your olives, I threw my capers in the pile to chop too because I like huge capers.
- Mince your onions, pine nuts, garlic and zest, toss them all in I would add the onions last so you can judge the proportions for yourself. I like a lot of raw onion, but its best to make that call on your own.
- drizzle with olive oil and lemon juice. throw on the spices, and give it a good stir.
- let it sit for at least an hour, then enjoy! Best to make all of your friends eat it together because your breath will reek of delicious salty foods.
Nutrition Facts : Calories 747.3, Fat 72, SaturatedFat 8.3, Sodium 2527.4, Carbohydrate 29.6, Fiber 10.5, Sugar 4.1, Protein 8.2
KALAMATA OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
KALAMATA TAPENADE WITH BLEU CHEESE
A deliciously salty dip that goes well with pita chips or focaccia. Also tasty as a spread or rolled up in prosciutto.
Provided by Erin K. Brown
Categories Cheese
Time 10m
Yield 3-4 cups, 24-36 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients, except cream cheese, in a food processor until olives are finely chopped.
- Add cream cheese, process until even blended.
Nutrition Facts : Calories 96.8, Fat 9.2, SaturatedFat 4, Cholesterol 17.5, Sodium 232.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.8
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