Tapenadefilledpalmiers Recipes

CLASSIC OLIVE TAPENADE

Classic Olive Tapenade image

For a true taste of Provence, this classic tapenade recipe, a mildly seasoned olive spread, is the easiest and most versatile dish to make.

Provided by Rebecca Franklin

Categories Side Dish Snack Appetizer Condiment Sauce

Time 5m

Yield 10

Number Of Ingredients 12

Ingredients

For the Tepanade:
1 1/2 cups pitted black olives
1/3 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon drained capers
2 garlic cloves
3 anchovy fillets , from oil-packed can
1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
1/8 teaspoon coarsely ground black pepper
For Serving:
1 medium baguette, sliced; or vegetable crudités

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

Tapenade image

Provided by Ina Garten

Categories appetizer

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

TAPENADE FILLED PALMIERS

Tapenade Filled Palmiers image

Posted here for safe-keeping because my daughter is considering a French theme for her wedding next year, and I'm searching for possible menu items. This is from the bhg website.

Provided by mailbelle

Categories European

Time 1h45m

Yield 80 palmiers

Number Of Ingredients 2

Ingredients

1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
2/3 cup purchased olive tapenade

Steps:

Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour.
Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets.
Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes.
Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.

Nutrition Facts : Calories 33.7, Fat 2.3, SaturatedFat 0.6, Sodium 15.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 0.5

MEDITERRANEAN TAPENADE

Mediterranean Tapenade image

A Mediterranean-flavored dip. Serve with crostini.

Provided by Karen Zoff

Categories Appetizers and Snacks Seafood

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

8 ounces pitted mixed olives, rinsed
2 anchovy fillets, rinsed
3 leaves fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons capers
1 tablespoon lemon juice
1 clove garlic, minced

Steps:

Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 2 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 371.3 mg

TAPENADE

Tapenade image

Provided by Ina Garten

Categories appetizer

Time 15m

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.

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Provided by Jill Ringer

Categories Condiment/Spread Food Processor Olive Cocktail Party Super Bowl Vegetarian Quick & Easy Winter Vegan Bon Appétit New York

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic clove, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Assorted crackers
Toasted baguette slices

Steps:

Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve tapenade with crackers and toasted baguette slices.

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