Black Olive Tapenade Food

BLACK OLIVE TAPENADE

Steps:

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

BLACK AND GREEN OLIVE TAPENADE

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.

EASY BLACK OLIVE TAPENADE

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

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!

OLIVE TAPENADE RECIPE

Steps:

• Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
• Decide if you want to use a mortar and pestle or a food processor. *see Notes

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)

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.

BLACK OLIVE TAPENADE

Steps:

• Remove the pits from the kalamata olives and discard. Transfer the kalamatas and regular olives to the work bowl of the food processor.
• Zest the lemon and squeeze out 1 tablespoon of the lemon juice.
• Add the capers, garlic, anchovies, lemon zest, 1 tablespoon of lemon juice, crushed red pepper flakes, thyme and olive oil.
• Secure the lid and pulse to process the the tapenade until relatively smooth and well blended. Taste for seasoning... If you want more heat, add more red pepper flakes, for more acid, add lemon juice or for more briny flavor add a few additional kalamata olives.
• Transfer to a small bowl and serve with crackers, crudite or on a meze platter.

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:

• Chop olives as fine as you can on your cutting board, then mash them with the blade of your knife to finish turning them into a rough paste. Place into a bowl.
• Do the same with anchovies, garlic and capers. Add to the bowl.
• Chop the herbs finely. Add to the bowl.
• Add mustard, lemon juice and olive oil. Mix with a spatula until well combined.
• Serve or refrigerate, covered until ready to use.