Moroccan Olive Tapenade Black Or Green Olive Tapenade Food

SIMPLE BLACK AND GREEN OLIVE TAPENADE

Steps:

• Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
• Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
• Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
• To prepare ahead:
• Tapenade will keep up to 1 week, refrigerated, in a covered container.

MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE

Steps:

• Rinse the olives and remove the pits. Combine the olives with the capers.
• Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
• Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
• Taste, then add and adjust harissa, garlic, and lemon juice as desired.
• For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.

WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

BLACK OLIVE TAPENADE

Steps:

• Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
• For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Yield: 1 1/4 cups
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Yield: 2 servings

BLACK AND GREEN OLIVE TAPENADE

Steps:

• Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

BLACK OLIVE TAPENADE

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.

GREEN AND BLACK OLIVE TAPENADE

Steps:

• Mix all and refrigerate at least 3 hours.
• Serve with baguettes or crackers.