Simple Tapenade Food

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.

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!

EASY TAPENADE

Steps:

• Thoroughly rinse the olives in cool water.
• Place all ingredients in the bowl of a food processor(mini on is just right).¨.
• Process to combine stopping to scrape down sides of bowl until mixture becomes a coarse paste app 1 to 2 minutes.
• Transfer to a bowl and refrigerate until ready to serve.

SIMPLE TAPENADE

Steps:

• Place tuna, anchovy fillets, capers, garlic and olives in the bowl of a food processor or blender and process briefly, just to mix. With processor running, slowly pour in olive oil until well blended. Final consistency should be grainy.
• Remove mixture from processor and place in a serving bowl. Add lemon juice to taste and mix well. Serve immediately, with crisp toast fingers or slices of crusty bread.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

5-MINUTE OLIVE TAPENADE

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

TAPENADE

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

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.

TAPENADE

Steps:

• Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

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.

TAPENADE

Steps:

• Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
• Put the rest of the ingredients into a food processor and process into a finely chopped paste.
• Put in a bowl and mix in the garlic, lemon juice and olive oil well.
• Serve with bread slices.

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.