Olive Lentil Tapenade Food

LENTIL TAPENADE

Steps:

• Rinse lentils, drain.
• In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
• Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
• Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!

OLIVE TAPENADE

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.

LENTIL TAPENADE

Steps:

• Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
• Drain the lentils and garlic and transfer to a food processor.
• Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
• Season with salt and pepper.
• Scrape into a bowl and stir in rosemary.

OLIVE TAPENADE

Steps:

• Crack garlic (smash it with the side of a chef's knife) and let sit in heated oil for 1-4 hours, then discard garlic.
• Combine oil and herbs and about 1/2 olives in food processor until minced small.
• Add remaining olives and pulse until chopped small, but not pureed.
• Serve on chunks of French or Italian bread.

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.