Black And Green Olive Tapenade Food

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SIMPLE BLACK AND GREEN OLIVE TAPENADE



Simple Black and Green Olive Tapenade image

This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!

Provided by Caroline Lindsey

Categories     Condiment

Time 5m

Number Of Ingredients 6

1 6-oz can black olives
1 5.5-oz jar green olives with pimentos
1 clove garlic (sliced)
1 tsp dried oregano
1 tbsp capers
1-2 tbsp olive oil

Steps:

  • Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
  • Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
  • Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

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

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

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.

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 5 cups

Number Of Ingredients 10

1 1/2 cups kalamata, pitted and chopped
1 1/2 cups picholines, pitted and chopped
4 filets anchovies, chopped
3 lemon juice and zest of
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1/2 cup capers, drained and rinsed
Black pepper to taste

Steps:

  • Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

GREEN AND BLACK OLIVE TAPENADE



Green and Black Olive Tapenade image

Make and share this Green and Black Olive Tapenade recipe from Food.com.

Provided by papergoddess

Categories     Spreads

Time 5m

Yield 3 cups

Number Of Ingredients 9

1 1/2 cups green olives
1 1/2 cups pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 anchovy fillets (optional)
2 garlic cloves, minced
1 tablespoon fresh Italian parsley
1/2 cup olive oil
1/8 teaspoon pepper

Steps:

  • Mix all and refrigerate at least 3 hours.
  • Serve with baguettes or crackers.

Nutrition Facts : Calories 498.5, Fat 53.5, SaturatedFat 7.3, Sodium 1633.5, Carbohydrate 8.1, Fiber 4.8, Sugar 0.5, Protein 1.5

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 1 heaping cup

Number Of Ingredients 27

2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Steps:

  • For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
  • For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Yield: 2 servings

GREEN OLIVE TAPENADE



Green Olive Tapenade image

"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted

Steps:

  • In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BLACK OLIVE TAPENADE



Black olive tapenade image

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

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

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

BLACK OLIVE TAPENADE



Black Olive Tapenade image

A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 9

4 ounces pitted black olives, drained
4 ounces oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
1 teaspoon lemon juice, to taste
1/4 teaspoon fresh ground pepper
3 tablespoons fresh parsley, minced

Steps:

  • In a food processor, pulse olives until coarsely chopped.
  • Add capers, garlic, thyme and dijon mustard; puree.
  • Move to a mixing bowl.
  • Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
  • Serve with slices of toasted French bread. Enjoy!

Nutrition Facts : Calories 49.8, Fat 4.2, SaturatedFat 0.6, Sodium 586.6, Carbohydrate 3.6, Fiber 1.7, Sugar 0.1, Protein 0.7

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

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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