Green Olive Tapenade Food
GREEN OLIVE TAPENADE
No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 18 servings
Number Of Ingredients 10
Steps:
- 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
- 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
- Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
GREEN OLIVE TAPENADE
"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 9
Steps:
- In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.
Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GREEN OLIVE TAPENADE
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Provided by Andrew Knowlton
Categories Bon Appétit Olive Condiment/Spread Parsley Anchovy Lemon Juice Capers
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
- Do Ahead
- Tapenade can be made 1 week ahead. Cover and chill.
OLIVE TAPENADE RECIPE
Prepare this tapenade with green or black olives from scratch.
Provided by Helene Dsouza
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
- Decide if you want to use a mortar and pestle or a food processor. *see Notes
Nutrition Facts : Calories 42 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEN OLIVE TAPENADE
Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.
Provided by Ari Laing
Categories Appetizer
Time 5m
Number Of Ingredients 11
Steps:
- Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
- Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.
- Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.
- Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 2 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 973 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GREEN OLIVE TAPENADE
Make and share this Green Olive Tapenade recipe from Food.com.
Provided by kiwidutch
Categories Spreads
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
- Better done by hand without a food processor.
Nutrition Facts : Calories 903, Fat 95.6, SaturatedFat 13.2, Cholesterol 2.5, Sodium 1423.6, Carbohydrate 14.6, Fiber 4.6, Sugar 1, Protein 3.7
GREEN OLIVE TAPENADE
Steps:
- Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
GREEN OLIVE TAPENADE
This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini.
Provided by Katie Workman
Categories Appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 293 mg, Fiber 1 g, Sugar 1 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
GREEN OLIVE TAPENADE
Provided by Jill Ringer
Categories Condiment/Spread Food Processor Olive Cocktail Party Super Bowl Vegetarian Quick & Easy Winter Vegan Bon Appétit New York
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Serve tapenade with crackers and toasted baguette slices.
GREEN OLIVE TAPENADE
Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
- Add in the oil and process again until mixed.
- Add in the lemon juice and cayenne; process until combined.
- If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
- Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
- *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8
GREEN OLIVE TAPENADE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.
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- Start a large pot of salted water on high heat to boil to cook pasta according to package directions.
- While water bowls, chopped walnuts and parsley and add to a large serving dish. The dish should be deep enough to toss the cooked pasta. Also add tapenade, chickpeas.
- In a small skillet, on medium heat. Toast breadcrumbs and reserved 4 tablespoons of walnuts. Watch carefully as they will quickly burn. As soon as they start to become fragrant, add olive oil and remove from the heat and toss with remaining tablespoon of fresh parsley. Season with salt and pepper.
- Reserve 1/2 cup or so of pasta cooking liquid. Drain pasta and add to serving bowl with tapenade and walnuts mixture. Toss to evenly coat pasta with tapenade. Add a splash of cooking liquid if the pasta seems too dry. Not too much! Season with salt and pepper. Sprinkle each serving with toasted breadcrumbs.
ANTIPASTO SALAD WITH GREEN OLIVE TAPENADE RECIPE - FOOD & WINE
Step 1. In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss. Advertisement. Step 2. In a small bowl, whisk …
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4/5 Category Antipasto
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4/5 Category Antipasto
- In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
- In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
- In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
GREEN OLIVE TAPENADE - COOKING WITH COCKTAIL RINGS
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Reviews 10Servings 1Cuisine French, ItalianCategory Appetizer
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- Add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor.
- Pulse until the ingredients are coarsely chopped. Then, while the food processor is running, slowly add the olive oil, until the tapenade becomes smooth. Stir in the lemon juice and season with pepper.
- Serve at room temperature with toasted baguettes or crackers. Store in an airtight container topped with a thin layer or olive oil for up to a week.
EASY 5-MINUTE GREEN OLIVE TAPENADE | FORK IN THE KITCHEN
How to Make Olive Tapenade. It can’t be said enough: you are going to LOVE how easy this 5-minute recipe is. You will need a food processor for this recipe, or a blender, to …
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- In a food processor (I love my mini one for this recipe!) add all the ingredients except the olive oil. Pulse until combined in a coarse crumb, then gently drizzle in olive oil until desired consistency is reached. You can make it as smooth as you'd like, however, it's best if not mushy, so leave a little bit of texture.
- Taste for salt level, then stir in additional salt and pepper to taste. You likely won't need much salt since the ingredients are pretty briny and salty themselves.
EASY OLIVE TAPENADE + 20 WAYS TO USE IT - VEGGIE CHICK
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CHUNKY, LEMONY, ADDICTIVE GREEN OLIVE TAPENADE - FOOD NOUVEAU
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- Add all the ingredients to the bowl of a food processor. Pulse until finely and evenly chopped, scraping down the sides of the bowl if needed. The tapenade will be quite thick and chunky. If you like a smoother texture, keep processing and add up to 2 tbsp (30 ml) extra-virgin olive oil until you reach the desired consistency.
- STORAGE: This tapenade is best made at least 1 day ahead as resting allows flavors to fully develop. Store the tapenade in an airtight container in the refrigerator until needed. If storing the tapenade for more than 1 week, smooth out the top and pour a thin layer of olive oil over the tapenade to cover it completely. Repeat the smoothing and olive oil covering process every time you use some of the tapenade. This will prevent any contact with air and allow you to store the tapenade for weeks. You can also freeze the tapenade for up to 1 month. (No need to cover with olive oil if freezing.) Thaw frozen tapenade overnight in the fridge.
- SERVING: Serve this green olive tapenade with crudités, crackers, pita chips, or fresh or toasted baguette slices, or use it to enhance a quick meal, such as grilled or braised meats, fish, and seafood. You can also use it to dress up pasta or swirl into risotto.
- NOTE: It’s essential to use roasted almonds in this recipe as the roasted nuts impart a lovely, slightly smoky flavor to the tapenade. To roast raw almonds, spread over a baking sheet and place in a preheated 325°F (160°C) oven for 10 minutes, shaking the sheet halfway through. Let cool completely, then use as indicated, or store in an airtight container in the fridge until needed.
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This green olive tapenade is a mixture of refreshing Italian flavors and pairs well with an array of other Italian mains. While I recommend this green olive tapenade for more summer gatherings, this is perfect for any season especially when gathered with friends.
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FISH WITH TOMATOES AND GREEN OLIVE TAPENADE RECIPES | …
Place on a baking sheet and smear each with some tapenade. Put a few slices of tomato on top and drizzle with some olive oil and season with salt, pepper and herbes de Provence. Bake until the fish is cooked, 6-8 minutes. Green Olive Tapenade. 1. Pulse to purée in a small food processor and gradually add 3 to 4 tablespoons olive oil. Season ...
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This green olive tapenade uses one of my favourite olives, the Castelvetrano olive. So buttery, briny and sweet, I wanted to make a tapenade with them. I love these olives so much that I didn’t want to add any other olives to the recipe, as I wanted the Castelvetrano olive to shine bright as the star it is. I add some great ingredients to accompany the olives and really bring this …
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How do you make green olive tapenade? Green Olive Tapenade. 1. Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
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HETPAYNE - FOOD! - GREEN OLIVE TAPENADE
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From suntemplefood.com
GREEN OLIVE TAPENADE | BLUE FLAME KITCHEN
GREEN OLIVE TAPENADE. Ingredients 1 tsp anchovy paste or 4 anchovies, chopped; 1 clove garlic, roughly chopped; 2 cups pitted green olives, rinsed; 3 tbsp drained capers, rinsed ; 2 hard-cooked large eggs, peeled and chopped; 1/4 cup chopped fresh parsley; 1/4 cup extra-virgin olive oil; 1 tbsp fresh lemon juice; 2 tsp grated lemon peel; Freshly ground …
From atcoblueflamekitchen.com
From atcoblueflamekitchen.com
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