Tapenade Recipe Epicuriouscom

TAPENADE

Steps:

• Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
• To prepare ahead:
• Tapenade will keep up to 1 week, refrigerated, in a covered container.

TAPENADE

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.

TAPENADE

Steps:

• Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until just beginning to color. Add the red, yellow, and green bell peppers and sauté for another 10 minutes, or just until the peppers soften. Stir in the olives, walnuts, parsley, and basil. When well blended, add the vinegar and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
• Remove from the heat and pack the mixture into the sterilized containers. Spoon 1 tablespoon extra-virgin olive oil on the top of the mixture in each container. Cover and set aside to cool before refrigerating.

TAPENADE

Steps:

• Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor purée the olives well. Add the anchovies, the tuna, the capers, and the oil and purée the mixture well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.

TAPENADE

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.

5-MINUTE OLIVE TAPENADE

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.

TAPENADE

Steps:

• Place the anchovies in a small shallow bowl and cover them with milk. Let them sit for 15 minutes. Drain, quickly rinse with water and pat dry.
• Place all the ingredients in a mortar and pestle (or in a food processor) and either mix or process to form a thick puree. With the processor running, add the oil in a thin stream until it is thoroughly incorporated into the mixture. Taste for seasoning, and adjust if necessary.
• To make Tuna Tapenade, poach 4 ounces fresh tuna in water seasoned with fresh thyme, garlic, shallot, and fresh parsley, until it is opaque, 7 to 8 minutes. Remove the tuna from the poaching liquid and let it cool to room temperature before crumbling into the tapenade.
• For Basil Tapenade, mince 1 cup fresh basil leaves and fold them into the tapenade right before serving.
• For Fresh Thyme Tapenade, add 1 tablespoon fresh thyme leaves to the tapenade right before serving.

TAPENADE

Steps:

• Pit the olives. If you're using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit.
• Combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil. Pulse the machine once or twice, then add the remaining olive oil a bit at a time, pulsing between additions. Do not keep the machine running; you want a coarse, chunky, uneven blend-what you're trying to do is mimic the kind of paste you'd get with a mortar and pestle (which you can certainly use, if you feel like it; I never would).
• Add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.
• Milder in flavor and easier to make: Omit the anchovies, garlic, and capers; add a teaspoon or so of red wine vinegar and a pinch of dried thyme (or, if you have it, herbes de Provence).
• Use good green olives; the large kind from Sicily are nice, as are the small kind from southern France. Substitute canned tuna (in water or olive oil) for the anchovies, about 1/4 cup. A little cumin-a teaspoon or so-is pleasant here.

EASY TAPENADE

Steps:

• Thoroughly rinse the olives in cool water.
• Place all ingredients in the bowl of a food processor(mini on is just right).¨.
• Process to combine stopping to scrape down sides of bowl until mixture becomes a coarse paste app 1 to 2 minutes.
• Transfer to a bowl and refrigerate until ready to serve.