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
EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.
Provided by Marie
Categories Appetizer finger food
Time 10m
Number Of Ingredients 5
Steps:
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
- Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg
BLACK OLIVE PASTA SAUCE.
Make and share this Black Olive Pasta Sauce. recipe from Food.com.
Provided by Tisme
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
- Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
- Before serving add the capers, olives and parsley.
- Serve with cooked pasta.
Nutrition Facts : Calories 297.5, Fat 31.7, SaturatedFat 4.1, Sodium 285.3, Carbohydrate 4.5, Fiber 1.6, Sugar 1.5, Protein 0.9
OLIVE PASTE
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 3/4 cup, about
Number Of Ingredients 7
Steps:
- In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
- Add the olive oil while the food processor is running.
- Season with black pepper and add the lemon juice(and thyme if using fresh).
- Enjoy!
FIG AND BLACK OLIVE TAPéNADE
This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Spreads
Time 45m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender.
- Drain, reserving a few tablespoons of the liquid.
- If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste.
- Pulse in the olive oil until you've achieved a chunky-smooth paste.
- Season with black pepper and salt, if necessary.
- (The spread can be thinned with a bit of the reserved fig poaching liquid). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
- Pound in the drained figs.
- Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.
Nutrition Facts : Calories 1313.5, Fat 123.5, SaturatedFat 17, Sodium 1425.5, Carbohydrate 60.1, Fiber 12.3, Sugar 36.6, Protein 4.4
BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)
In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"
Provided by TxGriffLover
Categories Low Protein
Time 1h10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9
BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND ANCHOVIES RECIPE
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks
Number Of Ingredients 10
Steps:
- If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
- If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
Nutrition Facts : Calories 175 kcal, Carbohydrate 1 g, Cholesterol 1 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 120 mg, Sugar 0 g, Fat 19 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
EASY BLACK OLIVE TAPENADE
Easy Black Olive Tapenade recipe that everyone will love! Serve with toast points for an easy appetizer, stir through pasta, use for bruschetta or as a dip and spread.
Provided by Adrianne
Categories Appetizer
Time 5m
Number Of Ingredients 9
Steps:
- Add sliced black olives, kalamata olives, capers, garlic, anchovies, lemon juice, parsley and olive olive to the bowl of a food processor
- Blitz for 5 seconds to chop and combine
- Transfer tapenade to a serving bowl
- Serve with toast points
Nutrition Facts : Calories 102 kcal, Carbohydrate 2 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 649 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BLACK OLIVE AND CAPER PASTE
You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers. I have also used this on pizza to give the crust a different twist!!
Provided by Abby Girl
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).
Nutrition Facts : Calories 400, Fat 41.5, SaturatedFat 5.7, Sodium 1428, Carbohydrate 9.9, Fiber 4.7, Sugar 0.1, Protein 1.5
More about "black olive and caper paste food"
TAPENADE - WIKIPEDIA
From en.wikipedia.org
Course Hors d'œuvrePlace of origin FranceMain ingredients Olives, capers, anchoviesRegion or state Provence
PAPPARDELLE WITH ROSE HARISSA, BLACK OLIVES, AND CAPERS ...
From finecooking.com
5/5 (1)Servings 4Cuisine ItalianCategory Main Course
SIMPLE BLACK OLIVE AND CAPER DIP - CALGARY AVANSINO | EAT ...
From calgaryavansino.com
OLIVE PASTE - ARGIRO BARBARIGOU
From argirobarbarigou.com
BLACK OLIVE TAPENADE - SAVEUR
From saveur.com
BLACK OLIVE PATé ON BRUSCHETTA • ELECTRIC BLUE FOOD ...
From electricbluefood.com
Cuisine MediterraneanCategory AppetizerServings 4Estimated Reading Time 4 mins
- Blend the mixture with the help of a hand blender until smooth. Taste a small sample to check the salt. I recommend avoiding to add the salt from the beginning as the olives might already taste quite salty from the brine in which they were preserved. If needed, add salt to taste and stir to combine.
- As an alternative to the use of salt, you can add up to 1/2 tsp anchovy paste. It pairs really well with olives, giving a nice flavour depth. Just stir it in instead of the salt and serve.
- To make bruschetta, slice the bread and warm it up in a toaster for a few minutes. Spread olive paté on the bread and serve.
BLACK OLIVE TAPENADE | SIMPLE APPETIZER | FORK IN THE …
From forkinthekitchen.com
Cuisine FrenchTotal Time 5 minsCategory AppetizerCalories 157 per serving
- In a food processor (love a mini food processor for this!) add the olives, anchovy paste, garlic, parsley, lemon juice, and pepper. Pulse until combined, slowly adding a bit of olive oil. Depending on how liquidy your olives are, you may want more or less olive oil.
- Adjust for taste - it is briny. Do not add salt (unless of course, you like really extra briny/salty things).
TAPENADE WITH BLACK OLIVES - STRIPED SPATULA
From stripedspatula.com
Cuisine FrenchTotal Time 10 minsCategory Appetizer, CondimentCalories 61 per serving
- (Optional) Mince the garlic and combine it with the lemon juice in a small bowl. Let stand for about 10 minutes (This will reduce the harsh bite of the raw garlic in the tapenade - if you like a more assertive garlic flavor, skip this step and add the garlic and lemon juice with the olives in the food processor.)
- Drain, rinse, and pat dry the olives, capers, and anchovies. Place them in the bowl of a food processor, with the Dijon mustard (if using). Use short pulses to coarsely chop the mixture, scraping the bowl as needed.
- Add the garlic/lemon juice mixture, thyme, and parsley. Pulse a few times to combine. Add enough olive oil in a steady stream while pulsing to create a thick, medium- to coarse-textured, spreadable paste.
- Season to taste with pepper (optional), stirring to combine. Store, covered, in the refrigerator for up to 5 days. Return to room temperature before serving.
QUAIL EGGS WITH OLIVE PASTE RECIPE - EPICURIOUS
From epicurious.com
2.5/5 (3)Servings 24
BLACK OLIVE AND PARSLEY PESTO WITH CAPERS, ANCHOVIES AND ...
From meikepeters.com
Estimated Reading Time 1 min
SOLE ROULADE WITH BLACK OLIVE PASTE, ROAST PEPPER, CAPERS ...
From foodnetwork.com
Servings 4Difficulty EasyAuthor Richard DowdTotal Time 50 mins
FOOD; FLAVORING CHICKEN, FISH AND PASTA WITH OLIVES - THE ...
From nytimes.com
Author Moira HodgsonEstimated Reading Time 5 mins
BLACK OLIVE AND CAPER TOMATO SAUCE
From moxykitchen.com
5/5 (2)Estimated Reading Time 5 mins
OLIVE AND CAPER PASTA SAUCE WITH FRESH TAGLIATELLE - FOOD
From waitrose.com
4/5 (6)Energy 2619.184kJ626.0kcalServings 4Total Time 13 mins
BLACK OLIVE AND CAPER PASTA SAUCE – HEALTHY FOODS
From healthyfoodcookbook.com
EASY OLIVE AND CAPER TAPENADE - ALL INFORMATION ABOUT ...
From therecipes.info
BUY BLACK OLIVE PASTE WITH CAPERS | ANTIPASTI | DATTELMANN
From dattelmann.com
OLIVE TAPENADE RECIPE NO CAPERS WITH INGREDIENTS ...
From tfrecipes.com
BLACK OLIVE PASTE | FOOD TO LOVE
From foodtolove.co.nz
BLACK OLIVE PASTE - COOKEATSHARE
From cookeatshare.com
HOW TO MAKE CLASSIC OLIVE TAPENADE - UNPACKED
From jewishunpacked.com
BLACK OLIVE PASTE - CHEFTALK
From cheftalk.com
OLIVE AND CAPERS PASTE | ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
TAPENADES | THE CITY COOK, INC.
From thecitycook.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
OLIVE PASTE MIX - 4 VARIETIES | ANTIPASTI | DATTELMANN
From dattelmann.com
BLACK OLIVE AND CAPER PASTE
From worldbestfilletrecipes.blogspot.com
SOLE ROULADE WITH BLACK OLIVE PASTE ROAST PEPPER CAPERS ...
From tfrecipes.com
BLACK OLIVE AND CAPER PASTE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love