Spanish Olive Tapenade Food

TAPENADE

Tapenade image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

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.

SPANISH OLIVE TAPENADE

Spanish Olive Tapenade image

Make and share this Spanish Olive Tapenade recipe from Food.com.

Provided by Charlotte J

Categories Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 1/2 cups spanish manzanilla olives, pitted
1 garlic clove, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
fresh ground black pepper, to taste

Steps:

In a food processor, combine the olives, garlic, and capers.
Process until just smooth, scraping down the sides of the bowl if necessary.
With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
Transfer the mixture to a bowl and fold in the cilantro and pepper.
Let rest at room temperature for 1 hour for flavors to blossom.
Serve on large croutons that have been brushed with oil and toasted.

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Provided by Food Network

Categories main-dish

Time 12m

Number Of Ingredients 6

Ingredients

2 cups Spanish green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Steps:

Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

Cherry Tomatoes Stuffed With Spanish Olive Tapenade image

Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 8-10

Number Of Ingredients 7

Ingredients

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy (preferably a Spanish brandy such as Solera Gran Reserva)
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra virgin olive oil
32 small cherry tomatoes
chopped fresh parsley (to garnish)

Steps:

Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

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