Spanish Olive Tapenade Recipes

5-MINUTE OLIVE TAPENADE

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.

SPANISH OLIVE TAPENADE

Steps:

• In a food processor, combine the olives, garlic, and capers.
• Process until just smooth, scraping down the sides of the bowl if necessary.
• With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
• Transfer the mixture to a bowl and fold in the cilantro and pepper.
• Let rest at room temperature for 1 hour for flavors to blossom.
• Serve on large croutons that have been brushed with oil and toasted.

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

Steps:

• Make the tapenade:.
• In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
• Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
• Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.