Garlic Spread With Olive Tapenade Food

ROASTED GARLIC OLIVE TAPENADE

Steps:

• Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
• Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
• Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef's knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
• Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.

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.

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.

GARLIC SPREAD WITH OLIVE TAPENADE

Steps:

• GARLIC SPREAD:.
• Add all ingredients into a food processor.
• Process until smooth.
• Remove to a medium bowl or spread generously on toasted baguette slices.
• Wipe the work bowl and blade clean.
• OLIVE TAPENADE:.
• Add the garlic and the black and kalamata olives to the work bowl.
• Pulse a couple of times until minced.
• Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
• Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
• Spread a layer of tapenade over the garlic spread.

PASTA ELIAS: OLIVE PASTE SPREAD WITH GARLIC (TAPENADE)

Steps:

• Gather the ingredients.
• Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
• Serve as a meze with ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

GARLIC TAPENADE - FROM ENON VALLEY GARLIC

Steps:

• Chop olives in food processor to desired consistency.
• Using a mortar and pestle, mash anchovies and garlic into a paste (This is very important to extract the garlic flavor).
• Add all ingredients to chopped olives and add olive oil till desired consistency is reached. Refrigerate at least 1 hour to meld flavors and serve at room temperature.
• This recipe is greatly enhanced by using gourmet garlics such as Korean red, Metechi, and other hard stem varieties (ie. don't use the boring Chinese garlic found in many supermarkets).

MUFFALETTA OLIVE TAPENADE - SALAD

Steps:

• Drain all the water from the olives and the peppers.
• In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices.
• In another large bowl, combine the peppers and kalamata olives.
• Stir both bowls thoroughly.
• Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped.
• Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly.
• Transfer all contents into canning jars and seal according to safe canning procedures.
• Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions.
• I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.