Tapenadebreadabm Recipes

TAPENADE

Tapenade image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

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.

TAPENADE

Tapenade image

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

Ingredients

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

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

OLIVE TAPENADE

Olive Tapenade image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

Steps:

In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
Serve with crackers or toast.

TAPENADE BREAD (A B M)

Tapenade Bread (A B M) image

Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.

Provided by mersaydees

Categories Easy

Time 4h15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1/4 cup pitted black olives (1/3 cup)
1 anchovy fillet (2)
2 tablespoons capers, drained (3 tablespoons)
1 garlic clove, crushed (1 1/2)
1 tablespoon olive oil (1 1/2 tablespoons)
1 large pinch ground black pepper (1/8 teaspoon)
1 teaspoon active dry yeast (1 1/2 teaspoons)
2 cups bread flour (3 cups)
2 tablespoons wheat bran (3 tablespoons)
2 teaspoons sugar (3 teaspoons)
1/2 teaspoon salt (3/4 teaspoon)
3/4 cup water (1 cup plus 2 tablespoons)

Steps:

Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6

BEST TAPENADE EVER

Best Tapenade Ever image

This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!

Provided by Pam R

Categories Appetizers and Snacks

Time 25m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups pimiento-stuffed green olives
½ cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
½ teaspoon dried basil
1 tablespoon lemon juice
¼ cup olive oil

Steps:

In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

Nutrition Facts : Calories 55.7 calories, Carbohydrate 2.1 g, Fat 5.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 425 mg, Sugar 0.4 g

EASY TAPENADE

Easy Tapenade image

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

Ingredients

1 (10 ounce) can pitted black olives
3 anchovy fillets, rinsed
2 garlic cloves, minced
3 tablespoons capers
1 tablespoon basil, slivered
1 tablespoon lemon juice
2 tablespoons olive oil

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

TAPENADE FOR PROSCIUTTO AND PESTO PANINI

Tapenade for Prosciutto and Pesto Panini image

Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 9

Ingredients

1 cup Kalamata or Nicoise olives, pitted
1 clove garlic, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, optional
2 tablespoons chopped parsley, optional
1 to 2 tablespoons extra-virgin olive oil

Steps:

Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

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