Hot And Spicy Tapenade Recipes

QUICK-PICKLED SPICY ASPARAGUS

Quick-Pickled Spicy Asparagus image

I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.

Provided by Soup Loving Nicole

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Steps:

Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
Place in the refrigerator until pickled, at least 2 days.

Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g

BEST TAPENADE EVER

Best Tapenade Ever image

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

Ingredients

2 cups pimiento-stuffed green olives
½ cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
½ teaspoon dried basil
1 tablespoon lemon juice
¼ cup olive oil

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

HOT AND SPICY TAPENADE

Hot and Spicy Tapenade image

This is a yummy tapenade recipe from Deborah Madison's "Vegetarian Cooking for Everyone". It is a little different from tapenades I usually make (very lemony) but still good, especially when paired with fresh mozzarella on a crostini.

Provided by Diplo-mom

Categories Spreads

Time 20m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 lb mixed olive, mostly Kalamata
1/4 cup capers, rinsed
1/4 cup extra virgin olive oil
2 -3 garlic cloves, to taste finely chopped
1 grated large lemon, juice and zest of
1 teaspoon chopped green peppercorn, drained
1 teaspoon red pepper flakes

Steps:

If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.

Nutrition Facts : Calories 386.4, Fat 39.4, SaturatedFat 5.4, Sodium 1501.1, Carbohydrate 11.5, Fiber 4.6, Sugar 0.8, Protein 1.8

TAPENADE

Tapenade image

Provided by Ina Garten

Categories appetizer

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.

ROASTED RED PEPPER TAPENADE

Roasted Red Pepper Tapenade image

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 garlic cloves, peeled
2 cups roasted sweet red peppers, drained
1/2 cup blanched almonds
1/3 cup tomato paste
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil
Toasted French bread baguette slices or water crackers

Steps:

In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

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