Best 8 Another Black Olive Tapenade Recipes
**Black Olive Tapenade: A Savory Spread with a Mediterranean Twist**
Black olive tapenade is a delectable spread or dip that captures the essence of Mediterranean cuisine. Originating in the sun-drenched region of Provence, France, this culinary gem is crafted from a harmonious blend of briny black olives, capers, garlic, herbs, and olive oil. With its浓郁的flavor profile and versatility, black olive tapenade has found its way into the hearts of food enthusiasts worldwide.
In this culinary exploration, we present two distinct recipes for black olive tapenade, each offering a unique taste experience. The **Classic Black Olive Tapenade** recipe embodies the traditional Provençal style, featuring a combination of black olives, capers, garlic, anchovies, and fresh herbs. This classic version provides the perfect balance of saltiness, umami, and herbaceousness, making it an ideal accompaniment to crostini, crackers, or grilled vegetables.
The **Sun-Dried Tomato Black Olive Tapenade** recipe adds a vibrant twist to the classic by incorporating sun-dried tomatoes, roasted red peppers, and a hint of chili flakes. This variation offers a delightful contrast of textures and flavors, with the chewy sun-dried tomatoes and roasted red peppers adding a touch of sweetness and smokiness to the savory olive base. Both recipes are easy to prepare and can be tailored to personal preferences, making them perfect for any occasion, whether it's a casual gathering or an elegant dinner party.
So, embark on this culinary journey and discover the enchanting world of black olive tapenade. With its versatility and distinctive flavor, this Mediterranean delicacy promises to tantalize your taste buds and elevate your culinary creations to new heights.
BLACK OLIVE TAPENADE
Black Olive Tapenade Recipe, the ultimate party appetizer that is so quick and easy to make, but so big on flavours. The tapenade is made with black olives, anchovies, capers, dijon mustard, lemon juice and olive oil, and blended together to create a simple, but delicious dip for every occasion.Serve it with crostini or bruschetta, or just some simple toast. The best party food for Game Day, New Year's Eve or any other party.
Provided by Daniela Apostol
Categories Appetizer
Time 5m
Number Of Ingredients 5
Steps:
- Add all the ingredients into a blender or food processor and blend until either smooth or a bit chunkier.
- Serve the tapenade with bread, bruschetta, breadsticks or crackers.
Nutrition Facts : Calories 209 kcal, Carbohydrate 6 g, Protein 3 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 2246 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
BLACK OLIVE TAPENADE
Steps:
- In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.
Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
ANOTHER BLACK OLIVE TAPENADE RECIPE
Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.
Provided by auntchelle
Categories Spreads
Time 7m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor and whizz until smooth.
- Taste, and season with salt & freshly ground pepper if desired.
Nutrition Facts : Calories 32, Fat 3.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 146.8, Carbohydrate 1, Fiber 0.5, Protein 0.2
BLACK OLIVE TAPENADE
This briny, robust black olive spread is great as an appetizer or hors d'oeuvres with crackers and crudite, but you can also use it to jazz up a sandwich or as a topping for grilled chicken and pork.
Provided by Lisa Lotts
Categories Appetizer Condiments seasoning
Time 10m
Number Of Ingredients 9
Steps:
- Remove the pits from the kalamata olives and discard. Transfer the kalamatas and regular olives to the work bowl of the food processor.
- Zest the lemon and squeeze out 1 tablespoon of the lemon juice.
- Add the capers, garlic, anchovies, lemon zest, 1 tablespoon of lemon juice, crushed red pepper flakes, thyme and olive oil.
- Secure the lid and pulse to process the the tapenade until relatively smooth and well blended. Taste for seasoning... If you want more heat, add more red pepper flakes, for more acid, add lemon juice or for more briny flavor add a few additional kalamata olives.
- Transfer to a small bowl and serve with crackers, crudite or on a meze platter.
Nutrition Facts : Calories 63 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
Steps:
- Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
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.
BLACK OLIVE TAPENADE
This little recipe is great for picnic lunches or dinner parties. Made with 3 ingredients, it is simple and good. Just toss in a loaf of artisan bread to pull and dip with and you are set!
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together.
- Serve warm or cold.
Nutrition Facts : Calories 249.9, Fat 27.9, SaturatedFat 3.9, Sodium 1818.1, Carbohydrate 0.9, Fiber 0.3, Protein 0.1
Tips:
- Choose ripe, flavorful olives for the best tapenade.
- Use a food processor or blender to get a smooth consistency.
- Add fresh herbs, such as basil, thyme, or oregano, for extra flavor.
- Season the tapenade to taste with salt, pepper, and lemon juice.
- Serve the tapenade as a dip with crackers, bread, or vegetables.
Conclusion:
Black olive tapenade is a delicious and versatile appetizer or snack. It is easy to make and can be customized to your liking. Whether you are serving it at a party or enjoying it at home, black olive tapenade is sure to be a hit.
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