GREEN OLIVE AND ALMOND SPREAD
Great spread recipe to add to your appetizer table!
Provided by RecipeGirl.com
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- In a small food processor or powerful blender, combine the olives, almonds, lemon juice and tarragon. Pulse until roughly chopped. Add the oil in a steady stream and process just until the oil is absorbed.
- The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop before serving.
Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 2 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 264 mg, Fiber 1 g, Sugar 1 g
GREEN OLIVE AND ALMOND TAPENADE
Provided by Amy Sue Keck
Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
OLIVE --SAUTEED ALMONDS
Provided by Food Network
Yield 1 pound
Number Of Ingredients 4
Steps:
- Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold water, then slip off the skins. Spread the almonds out on several thicknesses of paper toweling and pat dry. Transfer to fresh paper toweling and let dry 24 hours. Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Return the oil to the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. Note: the sauteeing oil can be used to dress vegetables or salads.
GREEN OLIVE SPREAD
Make and share this Green Olive Spread recipe from Food.com.
Provided by Miss Annie
Categories Spreads
Time 15m
Yield 2 cups (approximately)
Number Of Ingredients 8
Steps:
- Put all ingredients in a food processor.
- Use on/off pulses about 5 times just so everything holds together, but is not pureed.
- Serve with pita bread wedges.
Nutrition Facts : Calories 642.7, Fat 65.5, SaturatedFat 8.2, Sodium 1060.8, Carbohydrate 15.4, Fiber 6, Sugar 4.1, Protein 6.5
ALMOND-STUFFED GREEN OLIVES
Categories Garlic Olive Appetizer Marinate Quick & Easy Almond Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Stuff olives with almonds and in a glass bowl combine with remaining ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Let olives stand at room temperature 15 minutes before serving.
GREEN OLIVE, BASIL AND ALMOND TAPENADE
Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.
Provided by gailanng
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
- Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
- Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
- The tapenade will keep for up to one week in the refrigerator.
Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8
CHICKEN WITH ALMONDS AND GREEN OLIVES
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
- Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
- Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 51 grams, Carbohydrate 14 grams, Fat 70 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1079 milligrams, Sugar 4 grams, TransFat 0 grams
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