Green Olive And Anchovy Puree Food

GREEN OLIVE AND ANCHOVY PUREE

Green Olive and Anchovy Puree image

This is so good! It took me a little while to get used to eating goat cheese (billy goat gruff). Now, I find I like it very much, and what doesn't go with thyme? Crisp veggies, like celery sticks, carrot sticks, and fennel sticks. I love it with endive. So good! Watch your seasonings, as the olives will provide enough saltiness. When preparing the lemon zest, only use the yellow, as the white part, the pith is very bitter.

Provided by FLUFFSTER

Categories Spreads

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup fresh parsley (flat-leaf)
3 -4 sprigs parsley, if desired (to garnish)
2 cups pitted Spanish olives (green)
4 (2 1/2 ounce) jars green olives, pitted drained and rinsed
1/2 cup bottled pimiento, drained
1 (2 ounce) can flat anchovy fillets
1/4 cup dry breadcrumbs, unsalted, plain
2 tablespoons tomato paste
1 tablespoon capers, rinsed and drained
1 teaspoon finely grated lemon zest
1/2 teaspoon fresh ground black pepper
1/2 lb cream cheese, room temperature, cut into small pieces

Steps:

In a food processor, pulse the cup of parsley leaves until finely chopped.
Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
Add the cream cheese and process until smooth.
Transfer to a serving bowl and garnish, if desired with parsley springs.

TAPENADE

Tapenade image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Steps:

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
Serve on toasts.

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Provided by Craig C. Cantor

Categories Condiment/Spread Food Processor Garlic Olive No-Cook Cocktail Party Capers Bon Appétit France

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

Ingredients

1 10-ounce jar cured pitted green olives, well drained
1 2-ounce can anchovy fillets, well drained
2 large garlic cloves
1 teaspoon drained capers
1/4 cup olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Toasted bread slices

Steps:

Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.

GREEN-OLIVE AND CAPER TAPENADE

Green-Olive and Caper Tapenade image

Categories Condiment/Spread Fish Garlic Olive Capers Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

5 tablespoons drained capers
1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
2 flat anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil

Steps:

In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

OLIVE PUREE

Olive Puree image

Here's a simple olive tapenade you can use as a dip at your next party. The UK chef Heston Blumenthal also recommends mixing it into a risotto or pasta dish, or as an accompaniment to meat such as duck or chicken. I find this serves two as a snack.

Provided by Sackville

Categories Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

100 g stoned black olives
20 fresh basil leaves
1 tablespoon extra virgin olive oil
lemon juice, to taste

Steps:

Purée everything together using a blender or hand mixer.
Serve along with some bread (I like to toast slices of French baguettes) or crackers.

Nutrition Facts : Calories 118.5, Fat 12.1, SaturatedFat 1.6, Sodium 436.3, Carbohydrate 3.4, Fiber 1.8, Protein 0.6

TUNA TARTAR WITH FENNEL AND GREEN OLIVE TAPENADE

Tuna Tartar With Fennel And Green Olive Tapenade image

Provided by Moira Hodgson

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 ounces green picholine olives, pitted
1 anchovy
1 teaspoon small capers
1 teaspoon lemon juice
1/4 teaspoon toasted anise seed
4 tablespoons olive oil
Water to thin as needed
Coarse salt and freshly ground pepper to taste
8 ounces very fresh sushi-grade tuna
1 tablespoon grated lemon peel
1 tablespoon olive oil
1 teaspoon light soy sauce
3 tablespoons minced chives
Tabasco sauce to taste
1 bulb fennel with sprigs
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon freshly ground coriander seeds
1 tablespoon minced shallots
1/3 to 1/2 cup walnut oil
Sliced green picholine olives
Cracked pepper
Minced chives and fennel sprigs

Steps:

Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.

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