Kellys Tapenade Recipes

TAPENADE

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.

TAPENADE

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.

TAPENADE

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.

BEST TAPENADE EVER

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.

KELLY'S TAPENADE

Steps:

• In a food processor, add all olives and capers. Process until coarsely chopped. Do not puree! Transfer to a bowl.
• Add to processor artichoke hearts, sun dried tomatoes, basil, and garlic. Process until coarsely chopped. Transfer to bowl with the olive mixture.
• Mix in the olive oil and parmesean cheese by hand.
• Garnish with fresh italian parsley or basil leaves if you like.
• If you want to increase this recipe in a pinch, you can add 1 extra can of black olives. I've done this when a few extra guests show up that I was not planning on!