Spicy Walnut Olive Tapenade Recipes

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HERBED WALNUT AND CITRUS TAPENADE



Herbed Walnut and Citrus Tapenade image

This spread is an explosion of bold tongue-tingling flavors! Center stage is eggplant colored Kalamata olives with their rich and fruity flavor; if you can't find them, swap ripe olives.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 16

Number Of Ingredients 12

1 cup pitted kalamata olives, drained
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/4 teaspoon chopped fresh thyme leaves
1/8 teaspoon coarsely ground fresh pepper
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped toasted walnuts
1 log (4 oz) goat cheese*
Additional extra-virgin olive oil
Fresh rosemary and thyme sprigs
Food Should Taste Good® olive tortilla chips

Steps:

  • In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
  • If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.

Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

5-MINUTE OLIVE TAPENADE



5-Minute Olive Tapenade image

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

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

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

HOT AND SPICY TAPENADE



Hot and Spicy Tapenade image

This is a yummy tapenade recipe from Deborah Madison's "Vegetarian Cooking for Everyone". It is a little different from tapenades I usually make (very lemony) but still good, especially when paired with fresh mozzarella on a crostini.

Provided by Diplo-mom

Categories     Spreads

Time 20m

Yield 2 cups

Number Of Ingredients 7

1/2 lb mixed olive, mostly Kalamata
1/4 cup capers, rinsed
1/4 cup extra virgin olive oil
2 -3 garlic cloves, to taste finely chopped
1 grated large lemon, juice and zest of
1 teaspoon chopped green peppercorn, drained
1 teaspoon red pepper flakes

Steps:

  • If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.

Nutrition Facts : Calories 386.4, Fat 39.4, SaturatedFat 5.4, Sodium 1501.1, Carbohydrate 11.5, Fiber 4.6, Sugar 0.8, Protein 1.8

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