Best 6 Best Tapenade Ever Recipes
Indulge in a culinary journey with our curated collection of tapenade recipes, a delightful spread that captures the vibrant flavors of the Mediterranean. From classic Provencal to modern twists, our diverse selection caters to every palate.
Embark on a taste adventure with our classic tapenade recipe, a harmonious blend of briny olives, aromatic capers, zesty lemon, and fresh herbs. Experience the simplicity and elegance of this timeless recipe, perfect as an aperitif or as a flavorful addition to grilled meats and vegetables.
For a spicy twist, explore our harissa tapenade recipe, where North African flavors meet the Mediterranean. Feel the warmth of harissa, a fiery chili paste, complemented by the sweetness of roasted red peppers and the tanginess of preserved lemons. This vibrant spread will add a kick to your sandwiches, wraps, and mezze platters.
If you prefer a more herbaceous experience, our basil tapenade recipe awaits. Fresh basil takes center stage, combining with pine nuts, garlic, and Parmesan cheese to create a pesto-like spread with a Provencal twist. Enjoy this aromatic tapenade on bruschetta or as a flavorful marinade for grilled chicken or fish.
For a unique and smoky variation, try our sun-dried tomato tapenade recipe. Sun-dried tomatoes infuse a rich, concentrated sweetness, while roasted red peppers add a touch of smoky depth. This delectable spread pairs wonderfully with grilled halloumi, crostini, or as a filling for savory pastries.
Last but not least, our olive tapenade recipe offers a classic and versatile option. Featuring a blend of black and green olives, capers, and anchovies, this tapenade embodies the authentic flavors of Provence. Its versatility shines as a sandwich spread, a dip for vegetables, or as a savory topping for pizzas and pasta dishes.
TAPENADE
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.
BEST TAPENADE EVER
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
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
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
TAPENADE
Provided by Jonathan Reynolds
Categories dips and spreads, appetizer
Time 5m
Yield About 3 cups
Number Of Ingredients 12
Steps:
- Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 1872 milligrams, Sugar 1 gram
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
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.
Tips:
- Use ripe, flavorful olives for the best taste. If you can, use a variety of olives, such as Kalamata, Niçoise, and Castelvetrano.
- Toast the nuts before using them in the tapenade. This will bring out their flavor and make them more fragrant.
- Use a good quality olive oil. The olive oil is one of the main ingredients in tapenade, so it's important to use a good one. Look for an olive oil that is extra virgin and has a fruity flavor.
- Add some fresh herbs to the tapenade for a pop of flavor. Some good options include basil, thyme, and oregano.
- Adjust the amount of lemon juice and salt to taste. You want the tapenade to be flavorful, but not too salty or sour.
Conclusion:
Tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's great as a dip for vegetables, crackers, or bread. It can also be used as a sandwich spread, a pizza topping, or a pasta sauce. No matter how you use it, tapenade is sure to add a burst of flavor to your meal.
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