Olive Tapenade Dip Food

TAPENADE AIOLI DIP

Steps:

• Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
• Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
• Before serving, garnish the aioli with chopped olives, capers and rosemary.

BLACK OLIVE TAPENADE

Steps:

• Mix all the ingredients together.
• Serve warm or cold.

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

Steps:

• Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
• Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
• Serve at room temperature.

VEGAN OLIVE TAPENADE

Steps:

• Add all ingredients to a food processor.
• Pulse until everything is well minced and combined, scraping sides as needed.
• Season to taste with salt and pepper.
• Transfer to a serving dish and garnish with fresh chopped parsley.
• Serve with crostini or regular sliced French baguette and enjoy!

CLASSIC OLIVE TAPENADE

Steps:

• Gather the ingredients.
• Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
• Process until all the ingredients are finely chopped, but not completely pureed.
• Serve the olive spread on baguette slices or with fresh crudités.
• Enjoy!

TAPENADE

Steps:

• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

OLIVE TAPENADE

Steps:

• Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

OLIVE TAPENADE RECIPE

Steps:

• Add everything to a food processor and blend on high until well-combined.
• Put on top of gluten-free crackers or toasted bread.

OLIVE TAPENADE DIP

Steps:

• Mix olives, anchovies, capers, garlic, red pepper (if adding), vinegar, and olive oil in a bowl. Season with salt and pepper.
• Let sit at room temperature for 5-10 minutes before serving to let the flavors meld.

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)

Steps:

• Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
• Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
• Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
• Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

GREEK OLIVE TAPENADE

Steps:

• In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

OLIVE TAPENADE

Steps:

• Add all the ingredients to a food processor and pulse into a chunky paste.
• Stop regularly and scrape down the sides until everything is well mixed but still chunky.

EASY VEGAN OLIVE TAPENADE

Steps:

• In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.
• Garnish with fresh herbs if desired and serve.

TAPENADE DIP

Steps:

• Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

EASY BLACK OLIVE TAPENADE

Steps:

• Add sliced black olives, kalamata olives, capers, garlic, anchovies, lemon juice, parsley and olive olive to the bowl of a food processor
• Blitz for 5 seconds to chop and combine
• Transfer tapenade to a serving bowl
• Serve with toast points

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Steps:

• Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
• Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
• Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

OLIVE TAPENADE

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.