Kathys Three Olive Tapenade Food

OLIVE TAPENADE

Olive Tapenade image

Provided by Food Network

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

Steps:

In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
Serve with crackers or toast.

KATHY'S THREE OLIVE TAPENADE

Kathy's Three Olive Tapenade image

Great spread for sandwiches. It is delicious served with wheat crackers, hummus, thinly sliced cucumbers, and thinly sliced tomatoes. Quick to fix and keeps for several days in the refrigerator.

Provided by Kathy W

Categories Spreads

Time 15m

Number Of Ingredients 9

Ingredients

3 oz green olives
3 oz kalamata olives
3 oz black olives
1 clove garlic
1-2 tsp capers
2 Tbsp olive oil
1-2 tsp lemon juice
pinch salt
pinch pepper

Steps:

1. Place all ingredients in a food processor and process until the desired consistency.
2. Adjust seasonings (salt, pepper, lemon juice) to taste.
3. Best if made several hours or the day before serving.

BLACK OLIVE TAPENADE

Black olive tapenade image

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

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

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

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