Black And Green Olive Tapenade Recipes

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SIMPLE BLACK AND GREEN OLIVE TAPENADE



Simple Black and Green Olive Tapenade image

This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!

Provided by Caroline Lindsey

Categories     Condiment

Time 5m

Number Of Ingredients 6

1 6-oz can black olives
1 5.5-oz jar green olives with pimentos
1 clove garlic (sliced)
1 tsp dried oregano
1 tbsp capers
1-2 tbsp olive oil

Steps:

  • Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
  • Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
  • Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEN OLIVE TAPENADE



Green Olive Tapenade image

No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 18 servings

Number Of Ingredients 10

2 cups pitted green olives (about 10 oz.)
1 tablespoon capers
1 clove garlic, minced
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
36 Keebler® Town House® Original crackers
36 small fresh parsley leaves (optional)

Steps:

  • 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
  • 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
  • Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 1 heaping cup

Number Of Ingredients 27

2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Steps:

  • For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
  • For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Yield: 2 servings

BLACK OLIVE TAPENADE



Black Olive Tapenade image

Provided by Food Network

Time 10m

Number Of Ingredients 5

2 pounds black olives marinated in oil and herbs de Provence
4 cloves garlic
1/2 cup of chopped parsley
2 tablespoons extra virgin olive oil
Black pepper

Steps:

  • Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.

OLIVE TAPENADE



Olive Tapenade image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

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.

MOROCCAN OLIVE TAPENADE - BLACK OR GREEN OLIVE TAPENADE



Moroccan Olive Tapenade - Black or Green Olive Tapenade image

Easy to make, this Moroccan olive tapenade can be offered as a condiment or dip. Use a bit more harissa if you like more heat.

Provided by Christine Benlafquih

Categories     Appetizer     Condiment

Time 15m

Yield approx. 1 cup

Number Of Ingredients 7

1 cup/200 grams black cured olives (such as Kalamata or use green olives)
2 tablespoons capers (rinsed and drained)
1 or 2 cloves garlic (pressed or very finely chopped)
1 tablespoon harissa
1 tablespoon lemon juice (or to taste)
Optional: 1 tablespoon parsley (fresh and chopped0
1/4 cup olive oil (or more to taste)

Steps:

  • Rinse the olives and remove the pits. Combine the olives with the capers.
  • Chop the olives and capers as finely as you can by hand, or place them in a food processor and pulse several times until the mixture is almost a paste. If using a processor, be careful not to overdo the blending as you want the tapenade to retain some texture.
  • Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing several times, just until combined).
  • Taste, then add and adjust harissa, garlic, and lemon juice as desired.
  • For a thinner tapenade, increase the amount of olive oil, stirring in an additional teaspoon or two at a time, until you achieve the desired consistency. Store the tapenade in a covered glass jar in the fridge.

Nutrition Facts : Calories 820 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 12 g, Sodium 1469 mg, Sugar 0 g, Fat 87 g, ServingSize approx. 1 cup, UnsaturatedFat 0 g

BLACK AND GREEN OLIVE TAPENADE



Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 5 cups

Number Of Ingredients 10

1 1/2 cups kalamata, pitted and chopped
1 1/2 cups picholines, pitted and chopped
4 filets anchovies, chopped
3 lemon juice and zest of
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1/2 cup capers, drained and rinsed
Black pepper to taste

Steps:

  • Put all ingredients in a bowl. Mix well and add pepper to your desired taste.

WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE TAPENADE



Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade image

Provided by Food Network

Time 2h15m

Yield 1 heaping cup

Number Of Ingredients 28

1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra-virgin olive oil
1/2 garlic clove
Herbed Goat Cheese, recipe follows
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese

Steps:

  • In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

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

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

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

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