Black Olive Tapenade With Salted Anchovy Food

BLACK OLIVE TAPENADE WITH SALTED ANCHOVY

Steps:

• Add the black pitted olives to a clean blender.
• Blend the olives until they are finely chopped and then also add the salted anchovies (or anchovy paste).
• Blend the tapenade again. Then add the olive oil and season the tapenade with a pinch of a pepper and salt to taste.
• Pulse again for about 20 seconds until you end up a very fine and almost smooth but still chunky mixture.
• Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the black olive tapenade in a clean bowl and serve with crackers or grilled bread.

BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND ANCHOVIES RECIPE

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.

BLACK OLIVE TAPENADE

Steps:

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

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.

OLIVE TAPENADE

Steps:

• In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
• Serve with crackers or toast.

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!

ANCHOVY FREE BLACK OLIVE TAPENADE

Steps:

• Add all ingredients to blender or food processor.
• Puree until smooth.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.