Tapenade Aioli Dip Recipes
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
GRILLED SALMON SANDWICH WITH ARUGULA, TAPENADE AND AIOLI
Here is a absolutely delicious lunch or supper dish that is relatively quick. Actually you can buy both tapenade and aioli at a gourmet-type grocery store, but homemade is much better.
Provided by Dancer
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the salmon, remove any bones in the fish, cut into 4 portions, coat with olive oil, and sprinkle with salt and pepper.
- To make the tapenade, place the olives, anchovy, capers in the container of a food processor.
- With the motor running, pour in the olive oil and process until mixed but not smooth.
- To make the aioli, place the garlic and salt in a mortar.
- With a pestle, mash this into a smooth paste.
- Mix in the egg yolk.
- Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.
- Start adding the remaining oil in a thin, steady stream, whisking all the while.
- When all the oil has been added, taste, and add salt and pepper to taste.
- Grill or roast the salmon over a moderately high heat until is is barely cooked through.
- Remove from the heat.
- Quickly warm each tortilla on each side over the grill or on the stove.
- Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.
Nutrition Facts : Calories 742.4, Fat 56.9, SaturatedFat 8.3, Cholesterol 99.7, Sodium 1058.8, Carbohydrate 27.9, Fiber 1, Protein 30.7
TAPENADE DIP
Categories Condiment/Spread Herb Olive Low Carb Fall Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
TAPENADE-ROSEMARY AïOLI
Also nice with crudités and grilled chicken.
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)
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