Citrus Tapenade Food

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CITRUS TAPENADE



Citrus Tapenade image

Published in Bon Appetit April 2009. I haven't made this yet but it sounds so good I wanted to save it on the zaar and share it with everyone. Prep time is a guess.

Provided by Queen Dana

Categories     Citrus

Time 10m

Yield 1 cup

Number Of Ingredients 10

1 cup kalamata olive, pitted
2 1/2 tablespoons capers, drained and rinsed
2 tablespoons extra virgin olive oil
2 tablespoons orange juice, fresh
1 1/2 tablespoons lemon juice, fresh
1 tablespoon lime juice, fresh
1 anchovy fillet
1/2 teaspoon orange peel, finely grated
1/2 teaspoon scant lemon peel, finely grated
1/2 teaspoon lime peel, finely grated

Steps:

  • Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

Nutrition Facts : Calories 431, Fat 42, SaturatedFat 5.8, Cholesterol 3.4, Sodium 1957.4, Carbohydrate 16.2, Fiber 5.4, Sugar 3.4, Protein 3.2

TAPENADE



Tapenade image

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

CITRUS TAPENADE



Citrus Tapenade image

Categories     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 10

1 cup Kalamata olives, pitted
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
1/2 teaspoon finely grated orange peel
1/2 teaspoon (scant) finely grated lemon peel
1/4 teaspoon finely grated lime peel

Steps:

  • Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

CITRUS TAPENADE



Citrus Tapenade image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Yield 4 servings

Number Of Ingredients 11

1 cup black kalamata olives, pitted, mushy olives discarded
1 medium-sized orange, zested
1 lemon, zested
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fennel or anise seeds
1/2 teaspoon freshly ground black pepper
3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
Rustic crackers or bagel chips

Steps:

  • Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
  • Spread Tapenade on crisps just before serving, or let guests do it themselves.

HERBED WALNUT AND CITRUS TAPENADE



Herbed Walnut and Citrus Tapenade image

This spread is an explosion of bold tongue-tingling flavors! Center stage is eggplant colored Kalamata olives with their rich and fruity flavor; if you can't find them, swap ripe olives.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 16

Number Of Ingredients 12

1 cup pitted kalamata olives, drained
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/4 teaspoon chopped fresh thyme leaves
1/8 teaspoon coarsely ground fresh pepper
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped toasted walnuts
1 log (4 oz) goat cheese*
Additional extra-virgin olive oil
Fresh rosemary and thyme sprigs
Food Should Taste Good® olive tortilla chips

Steps:

  • In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
  • If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.

Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES



Prosciutto, Mozzarella and Citrus Tapenade Sandwiches image

Categories     Sandwich     Food Processor     Citrus     Garlic     Picnic     Father's Day     Lunch     Mozzarella     Grill/Barbecue     Prosciutto     Bon Appétit     Peanut Free     Soy Free

Yield Makes 4

Number Of Ingredients 13

Pesto:
2 tablespoons coarsely chopped walnuts
1/4 cup extra-virgin olive oil
1/4 cup (1 1/2 ounces) grated Parmesan cheese
1 garlic clove
2 cups (lightly packed) fresh basil leaves (about 3 1/2 ounces)
Sandwiches:
8 1/3- to 1/2-inch-thick slices country-style white bread
Olive oil (for brushing)
Citrus Tapenade
6 ounces thinly sliced prosciutto
8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
4 tablespoons aged balsamic vinegar

Steps:

  • For pesto:
  • Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
  • For sandwiches:
  • Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.

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