BUY OLIVE TAPENADE RECIPES

Name: Greek Olive Tapenade
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 servings (about 2 cups)
Cuisine: Mediterranean
Ingredients: 2 cups pitted Greek olives, drained; 3 garlic cloves, minced; 3 tablespoons olive oil; 1-1/2 teaspoons minced fresh parsley; Toasted baguette slices

GREEK OLIVE TAPENADE RECIPE: HOW TO MAKE IT

Greek Olive Tapenade Recipe: How to Make It image

Welcome to an olive lover’s dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. —Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

Ingredients

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

Steps:

In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BLACK AND GREEN OLIVE TAPENADE RECIPE | EPICURIOUS

Black and Green Olive Tapenade Recipe | Epicurious image

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

Yield Makes 1 heaping cup

Number Of Ingredients 11

Ingredients

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

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.
Tapenade will keep up to 1 week, refrigerated, in a covered container.

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