Green Olive And Caper Tapenade Recipes

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

GREEN OLIVE TAPENADE

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)
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GREEN-OLIVE AND CAPER TAPENADE

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

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.

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.