Tapenade Recipes
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
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
5-MINUTE OLIVE TAPENADE
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
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
TAPENADE
Provided by Keith McNally
Categories Condiment/Spread Fish Olive Side No-Cook Quick & Easy Fall Thyme Clove Capers Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 8
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.
TAPENADE
Make and share this Tapenade recipe from Food.com.
Provided by Gay Gilmore
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
- Put the rest of the ingredients into a food processor and process into a finely chopped paste.
- Put in a bowl and mix in the garlic, lemon juice and olive oil well.
- Serve with bread slices.
BLACK AND GREEN OLIVE TAPENADE
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.
Provided by Wolfgang Puck
Categories Condiment/Spread Food Processor Herb Olive Tomato No-Cook Oscars Fall Winter
Yield Makes 1 heaping cup
Number Of Ingredients 11
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.
EASY TAPENADE
I found this recipe on the Food Network, added a few things; it is simple to make it very good, Serve with a sliced baguette.
Provided by Sageca
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406.2, Fat 39.1, SaturatedFat 5.4, Cholesterol 6.8, Sodium 2452.7, Carbohydrate 14.9, Fiber 6.8, Sugar 0.4, Protein 4.6
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
More about "tapenade recipes"
TAPENADE RECIPES | FOOD & WINE
2017-05-01 Very Berry Polenta Breakfast Bowl Linguine with Seared Tuna and Green-Olive Tapenade Go to Recipe Small pitted green olives--the bottled martini type--are transformed into a savory sauce in next to...
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2014-12-19 Method STEP 1 Blend the olives, capers, anchovies and oil, then stir in the garlic and chilli. STEP 2 Rub the baguette with olive oil and garlic, toast and spread with tapenade. Comments, questions and tips Rate this recipe Choose the type of message you'd like to post Comment Question Tip Overall rating 0 ratings Be the first to comment
From olivemagazine.com
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ARTICHOKE TAPENADE RECIPE: HOW TO SERVE ARTICHOKE TAPENADE
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QUICK KALAMATA TAPENADE - READY TO ENJOY IN MINUTES
2014-06-09 DESCRIPTION. This tapenade recipe is made with kalamata olives, capers, parsley, lemon, and garlic. If you love love love garlic, go with 2 cloves. If you just like it a bit, stick with 1. The recipe is super-quick to make and can be eaten on its own as a dip or used to flavor other dishes. Yield: 1 and 1/4 cups.
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TAPENADE | GOURMET TRAVELLER
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From gourmettraveller.com.au
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TAPENADE: HOW AND WHEN TO USE IT - GREAT BRITISH CHEFS
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DR. AXE | HEALTH AND FITNESS NEWS, RECIPES, NATURAL REMEDIES
RECIPE DETAIL PAGE | LCBO
1. Place olives, capers, oil, vinegar, thyme and garlic in a blender. Purée, scraping down sides and bottom of the blender as necessary, until granular paste forms, 1 to 2 minutes. Tapenade can be stored in an airtight container for up to 2 weeks in the fridge.
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From nelliebellie.com
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TAPENADE - WIKIPEDIA
Tapenade (French pronunciation: ; Occitan: tapenada [tapeˈnadɔ]) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas (pronounced ).It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on …
From en.wikipedia.org
From en.wikipedia.org
EASY OLIVE TAPENADE RECIPE - MIDWEST FOODIE
2019-11-04 Drizzle baguette slices with olive oil, broil on each side for a minute or so until crispy. Add a schmear of goat cheese and top with olive tapenade for a super easy appetizer! Veggies! This olive spread makes the perfect snack when paired …
From midwestfoodieblog.com
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