Tapenade Food
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.
TAPENADE
Make and share this Tapenade recipe from Food.com.
Provided by Gay Gilmore
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
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.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE
Provided by Keith McNally
Categories Condiment/Spread Fish Olive Side No-Cook Quick & Easy Fall Thyme Clove Capers Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 8
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.
BEST TAPENADE EVER
This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!
Provided by Pam R
Categories Appetizers and Snacks
Time 25m
Yield 20
Number Of Ingredients 10
Steps:
- In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
- Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
Nutrition Facts : Calories 55.7 calories, Carbohydrate 2.1 g, Fat 5.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 425 mg, Sugar 0.4 g
TAPENADE
Provided by Jonathan Reynolds
Categories dips and spreads, appetizer
Time 5m
Yield About 3 cups
Number Of Ingredients 12
Steps:
- Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 1872 milligrams, Sugar 1 gram
BLACK OLIVE TAPENADE
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
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
EASY TAPENADE
I found this recipe on the Food Network, added a few things; it is simple to make it very good, Serve with a sliced baguette.
Provided by Sageca
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406.2, Fat 39.1, SaturatedFat 5.4, Cholesterol 6.8, Sodium 2452.7, Carbohydrate 14.9, Fiber 6.8, Sugar 0.4, Protein 4.6
QUICK TAPENADE
A dab loads any meal with Provencal flavor. Try with: green beans, goat cheese, grilled lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop thyme, anchovies, and capers, and mix with garlic.
- Finely chop olives; add to bowl along with oil.
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Step 1. Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired. Step 2.
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If you don’t have a food processor, you can make a tapenade with a mortar and pestle. It requires time and effort, but you can still create a thick, delicious spread that way. To make the work go faster, pre-chop the olives or sundried tomatoes before crushing them by hand. Thanks! Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before …
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TAPENADE | RECIPE
The tapenade will keep in the refrigerator, in a sealed jar, for over 3 months. Variations. Experiment seasoning with Provençal herbs such as thyme or rosemary. Prepare a green tapenade with green pitted olives, or a tomato tapenade, substituting olives with sunblush tomatoes. Source French cuisine Follow us on social media facebook; twitter; instagram; …
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Pulse tapenade ingredients in the food processor. Kristen Carli/Mashed. Once all the ingredients are in the food processor, the recipe calls for you to "pulse until chunky in texture." Depending on the appliance you're using (a small blender or a food processor), this shouldn't take but about four or five pulses. You can pulse more or less depending on personal …
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Still, our association of tapenade with the south of France isn’t just down to origin; it’s also because tapenade really sums up what is great about Provençal food. The simple combination of black olives, capers and olive oil gives you a hit of salt from the olives; bitter, grassy undertones from the olive oil and sharpness from the capers. It’s a deceptively easy …
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Tapenade, an intensely flavored purée of black olives, anchovies, and seasonings, pairs well with meat, ... or use as a dip. Adapted from Hubert Keller with Penelope Wisner. Instructions. 1 Put all of the ingredients in a food processor or blender. (No salt is needed because the anchovies—if you’re using them—and olives are already salty.) Process, stopping to scrape down the sides ...
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In the past, tapenade was made using a mortar and pestle, but today it can be easily prepared in a food processor. Even though it uses simple ingredients and is a quick dish to prepare at home, ready-made tapenades can be found in supermarkets all over the world. French restaurants usually serve it as an appetizer with a warm, crunchy baguette on the side. Sometimes, it is …
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Tapenade is a paste made with olives, anchovies, olive oil, capers and some herbs and garlic originally from the Provence region of Southern France. Despite it often being translated as an olive spread, the name actually comes from another ingredient - "tapenas" is the Provençal word for capers. All of the ingredients are very much a ...
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Tapenade served with a slice of bread. Making tapenade is generally very easy, though it can take a bit of time. The most traditional preparation method requires the cook to mash all ingredients together with a mortar and pestle. Ideally, the end result will be chunky, but well blended. Similar results can be achieved in a food processor, or ...
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Tapenade (French pronunciation: ; Occitan: tapenada [tapeˈnadɔ]) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, tapenas (pronounced ).It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on …
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Tapenade . This isn’t a traditional version of the Provençal specialty, but I think the addition of macadamia nuts mellows out the saltiness of the olives and gives the paste a creamier ...
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A food processor is the best way to make this tapenade. I’ve tried a blender and it gets stuck and won’t spin as easily as a food processor. It could be possible, but it’s going to require more effort. Feel free to experiment with different types of olives. If you have a olive bar at your nearby supermarket, you can get creative. Just be ...
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How to Make Tapenade. It’s the ingredients, not the time spent, that make this recipe so delish, so enjoy creating this super fancy appetizer in just minutes! Assemble ingredients and place in food processor. Blend (per recipe below) until desired consistency is reached. Chill and serve.
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A flavorful dip/spread for olive lovers, Alton Brown's 5-minute olive tapenade is fast and easy thanks to a food processor. Jump to Recipe - Print Recipe . Course: Sauces & Condiments. Keyword: Appetizers, Dips, Gluten-Free, Make-Ahead, Snacks, Tapenade. Tapenade. ACTIVE TIME: 10 minutes. TOTAL TIME: 10 minutes. Yield: 1 to 1 1/2 cups. No dish delivers olivey …
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Tapenade is a rich soft paste made of olives, capers, anchovies, with a variety of flavourings such as garlic, mustard, basil and parsley. Tapenade can be made with black or green olives, each ...
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Step 1. Combine first 7 ingredients in a medium bowl. Add salt to taste if desired. Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.
From bonappetit.com
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Tapenade comes from the Proveçal term tapen, or caper. Olives and capers have long been common ingredients in the culinary traditions of this part of the world, but tapenade as we know it was born in the late 19th century in Southern France. The original spread was made with black olives, which make up the main bulk of the recipe—olive oil, capers, and anchovies …
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How to make Tapenade. Easy recipe for a healthy black olive spread. 100% Paleo, Keto, and AIP compliant without black pepper. 100% Vegan without anchovies.
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Spread on toasted baguette and serve as an appetizer. Include the tapenade on a cheese board. Stir into hummus and serve with pita. Spread on sandwiches or paninis, like Eggplant Parmesan Sandwiches. Add to various pasta salads, like Caprese Pasta Salad. Serve with crackers as a bar snack paired with wine. Eat it with simple roasted meats like ...
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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe Tapenade is a rich ...
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Tapenade is a favorite of mine, but i like to throw in a touch of roasted garlic, capers, and raosted red peppers. If you have access to a decent olive bar, I recomend compare and contrast the ...
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Sun-dried tomato tapenade: Combine the following ingredients in a food processor: 1/3 cup chopped rehydrated or oil-packed sun-dried tomatoes (drained), 1 to 2 minced cloves garlic, 1/3 cup each packed basil and parsley leaves, 2 Tbs. grated Parmesan, 3 Tbs. pine nuts (lightly toasted, if you like), 14 cup olive oil, and 1/2 tsp. freshly ground pepper. Process until the …
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3. Prepare the anchovies: Heat 3 tablespoons of the olive oil in a small frying pan over medium high heat. Add your anchovy filets and stir with a fork, lightly mashing the filets to dissolve them in the oil. Let bubble slightly for just a moment. Remove from …
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Tapenade is an incredibly versatile accompaniment most commonly found in the form of a spread or dip. The word ‘tapenade’ comes from the French Provençal word for capers (‘tapenos’). However, the Italians were the first to have a written recipe of the spread way back in the first century AD. Now that we are familiar with what exactly is a tapenade, here are 7 ways …
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Tapenade canapés. The Provençal spread tapenade– made from either black or green olives–is often used in making canapés, as well as any other type of hors d'oeuvres. Most recipes use baguette slices, but cucumber slices, potato slices, and even, in some cases, watermelon slices are used instead. Goat cheese, prosciutto, tuna, smoked ...
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