Best 2 Debs Tapenade Recipes

Indulge in the delectable flavors of Deb's Tapenade, a classic French appetizer that combines the richness of olives, capers, and anchovies with a hint of garlic and lemon. This versatile spread can be enjoyed as a dip with crackers or crostini, or used as a marinade for grilled meats and vegetables. This recipe collection features three variations of Deb's Tapenade: the traditional Provencal Tapenade, a vibrant Green Olive Tapenade, and a tangy Red Olive Tapenade. Each variation offers a unique flavor profile, catering to different taste preferences. Whether you're a fan of classic Provencal flavors or prefer the boldness of green or red olives, these recipes provide options for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

TAPENADE

Tapenade image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

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.

TAPENADE

Tapenade image

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

Ingredients

1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil

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:

Choose ripe, flavorful olives. This is the key to making a great tapenade. Look for olives that are plump and have a deep, rich color.
Use a variety of olives. This will give your tapenade a more complex flavor. Try using a combination of black, green, and Kalamata olives.
Don't over-process the olives. You want the tapenade to have a slightly chunky texture. Pulse the olives in a food processor just until they are finely chopped.
Add some other ingredients to your tapenade. This could include capers, sun-dried tomatoes, anchovies, or herbs. Get creative and experiment with different flavors.
Serve the tapenade immediately or store it in the refrigerator for later. Tapenade can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Tapenade is a delicious and versatile appetizer or snack. It can be served with crackers, bread, or vegetables. It can also be used as a sandwich spread or as a topping for grilled fish or chicken. With its bold and savory flavor, tapenade is sure to be a hit at your next party or gathering.