Easy Black Olive Tapenade Food
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 TAPENADE
Black Olive Tapenade Recipe, the ultimate party appetizer that is so quick and easy to make, but so big on flavours. The tapenade is made with black olives, anchovies, capers, dijon mustard, lemon juice and olive oil, and blended together to create a simple, but delicious dip for every occasion.Serve it with crostini or bruschetta, or just some simple toast. The best party food for Game Day, New Year's Eve or any other party.
Provided by Daniela Apostol
Categories Appetizer
Time 5m
Number Of Ingredients 5
Steps:
- Add all the ingredients into a blender or food processor and blend until either smooth or a bit chunkier.
- Serve the tapenade with bread, bruschetta, breadsticks or crackers.
Nutrition Facts : Calories 209 kcal, Carbohydrate 6 g, Protein 3 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 2246 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
BLACK OLIVE TAPENADE
This little recipe is great for picnic lunches or dinner parties. Made with 3 ingredients, it is simple and good. Just toss in a loaf of artisan bread to pull and dip with and you are set!
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together.
- Serve warm or cold.
Nutrition Facts : Calories 249.9, Fat 27.9, SaturatedFat 3.9, Sodium 1818.1, Carbohydrate 0.9, Fiber 0.3, Protein 0.1
BLACK OLIVE TAPENADE
Steps:
- In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.
Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
VEGAN OLIVE TAPENADE
This salty, briny olive tapenade recipe comes together in just a few minutes and is the perfect party appetizer, sandwich topper, hummus enhancer or pizza sauce base. If you love olives, you are going to LOVE LOVE LOVE this recipe!
Provided by Kylie
Categories Appetizer
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to a food processor.
- Pulse until everything is well minced and combined, scraping sides as needed.
- Season to taste with salt and pepper.
- Transfer to a serving dish and garnish with fresh chopped parsley.
- Serve with crostini or regular sliced French baguette and enjoy!
Nutrition Facts : Calories 118 calories, Sugar 0.1 g, Sodium 504.4 mg, Fat 12.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 1.5 g, Protein 0.5 g, Cholesterol 0 mg
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
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.
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 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
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.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
EASY TAPENADE
I found this recipe on the Food Network, added a few things; it is simple to make it very good, Serve with a sliced baguette.
Provided by Sageca
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water.
- Place all ingredients in the bowl of a food processor(mini on is just right).¨.
- Process to combine stopping to scrape down sides of bowl until mixture becomes a coarse paste app 1 to 2 minutes.
- Transfer to a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 406.2, Fat 39.1, SaturatedFat 5.4, Cholesterol 6.8, Sodium 2452.7, Carbohydrate 14.9, Fiber 6.8, Sugar 0.4, Protein 4.6
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
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
This briny, robust black olive spread is great as an appetizer or hors d'oeuvres with crackers and crudite, but you can also use it to jazz up a sandwich or as a topping for grilled chicken and pork.
Provided by Lisa Lotts
Categories Appetizer Condiments seasoning
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 63 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
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BLACK OLIVE TAPENADE | SIMPLE APPETIZER | FORK IN THE …
Black Olive Tapenade is an easy-to-make spread that is a simple appetizer in itself or a briny addition to a cheese plate! No ratings yet. Print Pin …
From forkinthekitchen.com
Cuisine FrenchTotal Time 5 minsCategory AppetizerCalories 157 per serving
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).
EASY OLIVE TAPENADE RECIPE | ONLY 5 INGREDIENTS!
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Servings 6Estimated Reading Time 30 secsCategory AppetizersTotal Time 3 hrs 10 mins
From lacucinaitaliana.com
Servings 6Estimated Reading Time 30 secsCategory AppetizersTotal Time 3 hrs 10 mins
- Blend the black olives with a tablespoon of oil and a tablespoon of lemon juice; as soon as it forms into a paste, add the butter, bread crumbs, the zest of half a lemon, a continue to blend until you obtain a soft and creamy tapenade.
- Season the tapenade with salt and pepper, then transfer it into a bowl and allow it to firm in the refrigerator for about 3 hours. Serve the tapenade with toasted bread, fresh marjoram leaves, and more lemon zest.
OLIVE TAPENADE RECIPE + VIDEO {QUICK + EASY} - PLATINGS ...
This easy Black Olive Tapenade recipe comes together in just 10 minutes in your food processor or blender.It’s amazing as an appetizer, served as part of a charcuterie board …
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Ratings 3Calories 240 per servingCategory Appetizer
From platingsandpairings.com
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- In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
VEGAN BLACK OLIVE TAPENADE, GREAT AND EASY SNACK FOOD ...
Snacks, dips & sauces » Vegan Black olive tapenade, great and easy snack food. Vegan Black olive tapenade, great and easy snack food. Jan 19, 2020 · Leave a Comment. …
From haricoco.com
Servings 1Total Time 15 minsEstimated Reading Time 1 minCalories 440 per serving
From haricoco.com
Servings 1Total Time 15 minsEstimated Reading Time 1 minCalories 440 per serving
- Check the pitted olives to make sure no pips are left in by accident, as this can really cause havoc for your blender / food processor.
- Put everything in your food processor, and blend until you get your desired texture. (some like it chunky, some like it smooth)
- Add some freshly ground black pepper, and check if it needs extra salt (the olives are often already salty enough)
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Reviews 1Category DipCuisine AlgerianTotal Time 5 mins
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- Add the chopped garlic, sliced black olives, olive oil, and salt to a food processor. Blend on high.
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From spanishsabores.com
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From spanishsabores.com
Cuisine SpanishTotal Time 20 minsCategory AppetizerCalories 168 per serving
- In a large pan heat one tablespoon of olive oil over medium heat and add the shallots. Turn down the heat and slowly poach the shallots until they start to caramelize.
- Add the roughly chopped black olives to the pan and stir. Let them cook for about one minute and turn off the heat.
- If you have a meat mincer, pass the mixture through. As an alternative, you can pulse the mixture a couple of times in a food processor.
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5/5 (31)Calories 134 per servingCategory Appetizer
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- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
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- (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.
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BLACK OLIVE TAPENADE - EASY CHEESY VEGETARIAN
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From easycheesyvegetarian.com
Reviews 12Estimated Reading Time 4 mins
From easycheesyvegetarian.com
Reviews 12Estimated Reading Time 4 mins
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BLACK OLIVE TAPENADE RECIPES
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