TAPENADE
Provided by Keith McNally
Categories Condiment/Spread Fish Olive Side No-Cook Quick & Easy Fall Thyme Clove Capers Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.
TAPENADE
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
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
BLACK AND GREEN OLIVE TAPENADE
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.
Provided by Wolfgang Puck
Categories Condiment/Spread Food Processor Herb Olive Tomato No-Cook Oscars Fall Winter
Yield Makes 1 heaping cup
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
- To prepare ahead:
- Tapenade will keep up to 1 week, refrigerated, in a covered container.
TAPENADE
Provided by Judith Choate
Categories Condiment/Spread Garlic Herb Nut Olive Vegetarian Quick & Easy Basil Walnut Bell Pepper Healthy Vegan Edible Gift Parsley
Yield Quantity: Four 8-ounce containers
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until just beginning to color. Add the red, yellow, and green bell peppers and sauté for another 10 minutes, or just until the peppers soften. Stir in the olives, walnuts, parsley, and basil. When well blended, add the vinegar and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Remove from the heat and pack the mixture into the sterilized containers. Spoon 1 tablespoon extra-virgin olive oil on the top of the mixture in each container. Cover and set aside to cool before refrigerating.
TAPENADE
Categories Condiment/Spread Fish Olive Quick & Easy
Number Of Ingredients 5
Steps:
- Mash the olives, anchovies, and capers with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than capers and anchovies, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.
PAOLOS FAMOUS TAPENADE
Categories Vegetable
Number Of Ingredients 9
Steps:
- Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes. When completely cool, remove pulp and discard the skin. Take remaining ingredients, except the olive oil and black pepper - and make sure they have been well drained. Place all in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also. Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated. Season to taste with fresh ground black pepper. Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!
TAPENADE
The key to good tapenade, not surprisingly, is good olives. I like the oil-cured kind for this, but they must not be too dried out or they become unpleasantly acrid, and no amount of olive oil can save them. So taste one before buying. (Regular canned black olives are fine too if you can't find olives in bulk.) In Provence, considered its home, tapenade is used mostly as a spread for plain toasted bread or Crostini (page 41). But it's also great as a dip for raw vegetables, on sandwiches of any type, or as a quick spread to put on meat or fish before roasting or after grilling or broiling. It will keep, refrigerated, for about a month; always bring back to room temperature before serving.
Yield makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Pit the olives. If you're using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit.
- Combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil. Pulse the machine once or twice, then add the remaining olive oil a bit at a time, pulsing between additions. Do not keep the machine running; you want a coarse, chunky, uneven blend-what you're trying to do is mimic the kind of paste you'd get with a mortar and pestle (which you can certainly use, if you feel like it; I never would).
- Add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.
- Milder in flavor and easier to make: Omit the anchovies, garlic, and capers; add a teaspoon or so of red wine vinegar and a pinch of dried thyme (or, if you have it, herbes de Provence).
- Use good green olives; the large kind from Sicily are nice, as are the small kind from southern France. Substitute canned tuna (in water or olive oil) for the anchovies, about 1/4 cup. A little cumin-a teaspoon or so-is pleasant here.
TAPENADE
Provided by Susan Herrmann Loomis
Yield Makes 1-1/3 cup tapenade
Number Of Ingredients 8
Steps:
- Place the anchovies in a small shallow bowl and cover them with milk. Let them sit for 15 minutes. Drain, quickly rinse with water and pat dry.
- Place all the ingredients in a mortar and pestle (or in a food processor) and either mix or process to form a thick puree. With the processor running, add the oil in a thin stream until it is thoroughly incorporated into the mixture. Taste for seasoning, and adjust if necessary.
- To make Tuna Tapenade, poach 4 ounces fresh tuna in water seasoned with fresh thyme, garlic, shallot, and fresh parsley, until it is opaque, 7 to 8 minutes. Remove the tuna from the poaching liquid and let it cool to room temperature before crumbling into the tapenade.
- For Basil Tapenade, mince 1 cup fresh basil leaves and fold them into the tapenade right before serving.
- For Fresh Thyme Tapenade, add 1 tablespoon fresh thyme leaves to the tapenade right before serving.
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