Black Olive And Pine Nut Tapenade Food

MIXED OLIVE AND PINE NUT TAPENADE WITH OLIVE BREAD

Steps:

• 1. In a food processor, pulse olives and pine nuts. I personally did not have a food processor at hand, so I minced it all manually.
• 2. Add garlic and parmesan cheese.
• 3. Serve with olive bread, either homemade with the following recipe or can be purchased from most bakeries. If short on time, any baguette would work.
• 1. Activating yeast: Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.
• 2. Making the dough: (1) Add the water, olive oil, thyme, and salt to the yeast mixture. (2) Gradually add the flour to the mixture until the flour is completely diluted. You will end up with a sticky dough. (3) Add the olives to the dough. (4) Cover the dough and let it rest in a warm place for 30 minutes.
• 3. Kneading the dough: (1) After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it. (2) Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with a malleable non-sticky dough. (3) Shape your bread. You can make round bread by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, then wrap the disk into a roll. (4) Transfer the bread to a baking pan covered with parchment paper. (5) Cover the bread and let them rest in a warm place for 30 minutes.
• 4. Baking the bread: Preheat your oven to 420 F degrees. Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until done.
• 1. Preheat oven to 350 degrees.
• 2. Arrange bread slices on baking sheet; brush with oil.
• 3. Bake until golden, 15 to 20 minutes, rotating sheets halfway through to cook evenly.
• 4. Place a spoonful of tapenade onto the crostini.
• 5. Serve on a platter.

BLACK-OLIVE-AND-PINE-NUT TAPENADE

Steps:

• Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.
• To the bowl, add tomatoes, zest, and olive oil; mix to combine.
• Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

Steps:

• Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
• Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
• Serve at room temperature.

OVEN-ROASTED PORK TENDERLOIN WITH BLACK OLIVE TAPENADE AND CHARRED YELLOW PEPPER SAUCE

Steps:

• In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups;
• Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F.
• Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture.
• Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
• Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices.
• Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.;

BLACK OLIVE TAPENADE

Steps:

• Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.

BLACK OLIVE TAPENADE

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.

BLACK OLIVE TAPENADE

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!

SIMPLE OLIVE TAPENADE

Steps:

• Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts.
• Serve spread on french bread lightly brushed with olive oil.

BLACK OLIVE TAPENADE

Steps:

• Mix all the ingredients together.
• Serve warm or cold.