Easy Tapenade Recipes

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TAPENADE



Tapenade image

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

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

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

SIMPLE TAPENADE



Simple Tapenade image

Provided by Nancy Harmon Jenkins

Categories     easy, condiments, appetizer

Time 10m

Yield Enough for 6 people

Number Of Ingredients 7

1 6 1/2-ounce can tuna
3 anchovy fillets
2 heaping tablespoons drained capers
1 clove garlic, peeled and crushed
24 pitted black Mediterranean-style olives
1/4 cup good-quality olive oil
Juice of half a lemon

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.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 0 grams

EASY TAPENADE



Easy Tapenade image

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

1 (10 ounce) can pitted black olives
3 anchovy fillets, rinsed
2 garlic cloves, minced
3 tablespoons capers
1 tablespoon basil, slivered
1 tablespoon lemon juice
2 tablespoons olive oil

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

TAPENADE



Tapenade image

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

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.

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

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