Olive Pate Food

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OLIVE TAPENADE



Olive Tapenade image

For a 10-minute appetizer dip, sandwich spread, or pizza "sauce," try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.

Provided by Meggan Hill

Categories     Appetizer

Time 10m

Number Of Ingredients 8

1 1/2 cups pitted, brine-cured olives ((see note 1))
1 teaspoon anchovy paste (or 2 anchovy filets, minced (see note 2))
3 tablespoons capers (rinsed (see note 3))
1 1/2 tablespoons parsley (coarsely chopped )
3 cloves garlic (roasted if desired (see note 4))
3 tablespoons fresh lemon juice ((from 2 lemons))
Salt and freshly ground black pepper
1/4 cup olive oil

Steps:

  • In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
  • Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.

Nutrition Facts : Calories 68 kcal, ServingSize 0.5 cup, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

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

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

OLIVE PATE



Olive Pate image

Make and share this Olive Pate recipe from Food.com.

Provided by cookalot 2

Categories     Spreads

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup chopped pitted ripe olives
3 garlic cloves
1 teaspoon anchovy (optional)
1/2 lemon
salt and pepper
1 tablespoon olive oil

Steps:

  • Chop garlic.
  • Squeeze lemon.
  • Add rest of ingredients.
  • I use just a wee bit of anchovies.
  • Process to desired consistancy.

Nutrition Facts : Calories 441.7, Fat 41.8, SaturatedFat 5.7, Sodium 1178.8, Carbohydrate 25.9, Fiber 9.8, Sugar 0.2, Protein 3.6

OLIVE PASTE



Olive Paste image

Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 3/4 cup, about

Number Of Ingredients 7

1 cup olive, pitted (such as Nicoise, Kalamata, or green olives)
1/4 cup capers, rinsed
2 small garlic cloves
2 teaspoons chopped fresh thyme leaves (or 1/2 tsp. dried)
1 -2 tablespoon extra virgin olive oil
freshly milled black pepper
fresh lime juice

Steps:

  • In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
  • Add the olive oil while the food processor is running.
  • Season with black pepper and add the lemon juice(and thyme if using fresh).
  • Enjoy!

OLIVE PASTE



Olive Paste image

Provided by Food Network

Categories     appetizer

Yield 1 cup

Number Of Ingredients 5

10 ounces pitted Kalamata or green olives
4 cloves garlic, chopped
2 1/4 cups olive oil
1 tablespoon lemon juice
Salt and pepper

Steps:

  • In a food processor process olives with garlic until chopped. Add olive oil, lemon juice, 1/2 teaspoon salt and puree again. Transfer to a jar, cover with oil and keep refrigerated or frozen for a couple of weeks.

PASTA ELIAS: OLIVE PASTE SPREAD WITH GARLIC (TAPENADE)



Pasta Elias: Olive Paste Spread With Garlic (Tapenade) image

This recipe for olive paste (tapenade) is a quick and easy blender dish, made with black or green olives and garlic.

Provided by Nancy Gaifyllia

Categories     Appetizer     Condiment

Time 15m

Number Of Ingredients 4

3 cups of pitted Kalamata (or green olives)
3 teaspoons olive oil (extra virgin)
3 teaspoons of Balsamic vinegar (or very good wine vinegar )
1 to 2 cloves of garlic (grated)

Steps:

  • Gather the ingredients.
  • Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
  • Serve as a meze with ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 416 mg, Sugar 0 g, Fat 17 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g

BLACK OLIVE PATE



Black Olive Pate image

Provided by Food Network

Time 1h45m

Yield 1 1/2 cups

Number Of Ingredients 4

1 pound large ripe black olives, pitted
1 large head garlic (about 2 to 3 ounces)
Olive oil
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
  • Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
  • Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.

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