BEST OLIVE TAPENADE RECIPE RECIPES

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BLACK OLIVE TAPENADE WITH FIGS AND MINT RECIPE - JACQUES ...



Black Olive Tapenade with Figs and Mint Recipe - Jacques ... image

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers. Slideshow: More Amazing Recipes from Jacques Pépin 

Provided by Jacques Pépin

Total Time 15 minutes

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

3/4 cup pitted oil-cured black olives
3/4 cup pitted kalamata olives
6 small dried figs, coarsely chopped
2 tablespoons capers, rinsed
2 small garlic cloves, crushed
1/4 cup packed mint leaves
4 anchovy fillets
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
Bagel chips, for serving

Steps:

  • In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.

OLIVE TAPENADE RECIPE (SO EASY! + VIDEO) - VANILLA AND BEAN



Olive Tapenade Recipe (so easy! + video) - Vanilla And Bean image

Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! This recipe is vegetarian, vegan + gluten free.

Provided by Traci York | Vanilla And Bean

Categories     Appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 10

2 1/2 cup (345 grams) Mixed Pitted Olives (such as Black, Kalamata, Green, drained)
2 Tablespoons Capers (drained)
2 Tablespoons Marinated Sun Dried Tomatoes (drained)
1 Tablespoon Garlic (chopped)
1 Tablespoon Oregano (dried)
4 Tablespoons Fresh Parsley Leaves (chopped, or 1 Tbs dried)
1 Tablespoon Fresh Basil Leaves (chopped, or 1 tsp dried)
1 Tablespoon Lemon Juice (about 1/2 a lemon)
1/4 cup (50 grams) Extra Virgin Olive Oil
A few grinds of black pepper

Steps:

  • In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
  • For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
  • For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
  • For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
  • Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.

Nutrition Facts : ServingSize 1 C, Calories 510 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 53 g, SaturatedFatContent 7 g, SodiumContent 2882 mg, FiberContent 7 g, SugarContent 3 g

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Feb 02, 2022 · The original spread was made with black olives, which make up the main bulk of the recipe—olive oil, capers, and anchovies are used proportionally in lesser amounts because their flavors are strong and can overpower the olives. Green tapenade…
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