Best 2 Mixed Olive Tapenade Without Anchovies Recipes
**Tapenade: A Savory Spread with Endless Possibilities**
Tapenade, a culinary delight originating from the sun-kissed shores of Provence, France, is a delectable spread that tantalizes taste buds with its rich, savory, and umami flavors. Traditionally crafted with cured black olives, capers, and anchovies, tapenade has evolved into a versatile culinary creation with countless variations that cater to diverse palates. This article presents a collection of tapenade recipes, including the classic anchovy-infused version, as well as innovative renditions that incorporate a symphony of flavors. From vibrant green olive tapenade to nutty almond tapenade and tangy lemon tapenade, these recipes offer a tantalizing journey into the realm of this delectable spread. Whether you're seeking a sophisticated appetizer to impress your guests or a flavorful addition to your everyday meals, these tapenade recipes promise to elevate your culinary experiences.
ANCHOVY FREE BLACK OLIVE TAPENADE
From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up.
Provided by Sarah
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Add all ingredients to blender or food processor.
- Puree until smooth.
Nutrition Facts : Calories 664.9, Fat 69.5, SaturatedFat 9.5, Sodium 1812.8, Carbohydrate 15.3, Fiber 7, Sugar 0.6, Protein 2.2
MIXED-OLIVE TAPENADE
Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.
Tips:
- Always use fresh olives for the best flavor.
- If you don't have time to pit the olives, you can buy pitted olives.
- You can adjust the amount of olive oil and lemon juice to taste.
- If you want a spicier tapenade, add a pinch of red pepper flakes.
- Tapenade can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Mixed olive tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on crostini, crackers, or bread, or as a dip for vegetables or pita chips. It can also be used as a marinade for grilled meats or fish, or added to pasta dishes or salads. With its briny, savory flavor and rich texture, mixed olive tapenade is a surefire crowd-pleaser that will add a touch of Mediterranean flair to any dish.
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