Olive Lentil Tapenade Recipes

LENTIL TAPENADE

Lentil Tapenade image

This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.

Provided by Sharon123

Categories Spreads

Time 1h

Yield 1 quart

Number Of Ingredients 12

Ingredients

1 cup lentils
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
2 tablespoons garlic, chopped
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
3 tablespoons capers, drained
1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!)
2 tablespoons fresh lemon juice
salt and black pepper
1/2 cup fresh Italian parsley, finely chopped
parsley, chopped (garnish)
1 slice lemon (garnish)

Steps:

Rinse lentils, drain.
In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!

Nutrition Facts : Calories 505.8, Fat 24, SaturatedFat 3.3, Sodium 1319.5, Carbohydrate 58.6, Fiber 21, Sugar 5, Protein 21.9

OLIVE TAPENADE

Olive Tapenade image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup green olives, pitted
1/2 cup black olives, pitted
1 teaspoon anchovy paste or 1 anchovy fillet, optional
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 lemon, juiced
2 tablespoons extra-virgin olive oil
Crackers or toast, for serving

Steps:

In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
Serve with crackers or toast.

OLIVE TAPENADE RECIPE

Olive Tapenade Recipe image

A tapenade is a spread usually made from crushed olives and capers. This delicious appetizer can be served alongside bread or crackers, so you can add as much or as little of the spread atop. It's can also be used to stuff chicken or cook fish with.

Provided by Dr. Josh Axe

Categories Appetizers

Time 10m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups pitted black and green olives (or Kalamata olives)
½ cup sun-dried tomatoes
½ cup capers, drained
⅛ teaspoon sea salt
½ teaspoon pepper
½ teaspoon garlic
½ teaspoon onion powder
1½ teaspoons oregano
½ cup fresh basil leaves
½ cup fresh parsley leaves
2 tablespoons olive oil or avocado oil

Steps:

Add everything to a food processor and blend on high until well-combined.
Put on top of gluten-free crackers or toasted bread.

Nutrition Facts : ServingSize 2/3 cup (57g), Calories 86 calories, Sugar 1.2g, Sodium 843mg, Fat 8.3g, SaturatedFat 1g, UnsaturatedFat 6.9g, TransFat 0g, Carbohydrate 3.7g, Fiber 2g, Protein 1.1g, Cholesterol 0mg

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

OLIVE LENTIL TAPENADE

OLIVE LENTIL TAPENADE image

Categories Condiment/Spread Vegetable Appetizer No-Cook Cocktail Party High Fiber

Yield 1 Bowl

Number Of Ingredients 7

Ingredients

2 Cups (500ml) Lentils-Rinsed and Drained
1 Cup Pitted Kalmata Olives
1/4 Cup Olive Oil
1 Large Clove Garlic-Coarse Chop
1/2 Cup Parsley-Chopped
1 tsp Lemon Zest
3 Tbsp Lemon Juice

Steps:

Pulse in Food Processor until mixed. Should still be slightly chunky.

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