Mexican Tapenade Recipes

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

MEXICAN TAPENADE

Mexican Tapenade image

Make and share this Mexican Tapenade recipe from Food.com.

Provided by AmyZoe

Categories Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces olives, drained
1/4 cup cilantro leaf
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
2 garlic cloves, minced
2 green onions, sliced
1 chipotle pepper
2 teaspoons adobo sauce
tortilla chips

Steps:

Drain olives well and place in a food processor with all ingredients except chips.
Pulse on and off until finely chopped.
Cover and chill one hour (may be prepared a day ahead). *I skipped this step, and I thought it tasted great.
Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.

Nutrition Facts : Calories 68.2, Fat 6.6, SaturatedFat 0.9, Sodium 265.7, Carbohydrate 3, Fiber 1.3, Sugar 0.1, Protein 0.4

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

DEB'S TAPENADE

Deb's Tapenade image

This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well.

Provided by Deb S.

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
½ cup minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped red bell pepper

Steps:

Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 3.3 g, Cholesterol 1.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 435.3 mg, Sugar 0.8 g

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

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

Tapenade (Barefoot Contessa) - Ina Garten image

Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories Spreads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good quality olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leave
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.

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

Ingredients

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

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