HOW TO EAT OLIVE TAPENADE RECIPES

Name: Black olive tapenade
Prep time: 5 min
Total time: 5 min
Yield: makes 1 small jar
Cuisine: Italian
Ingredients: 290g jar of pitted kalamata black olives (160g drained weight); 1 tbsp capers; 2 anchovy fillets; 50ml olive oil; 1 tsp red wine vinegar; sprig fresh thyme, leaves only (optional)

BLACK OLIVE TAPENADE RECIPE | BBC GOOD FOOD

Black olive tapenade recipe | BBC Good Food image

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto

Provided by Miriam Nice

Categories Canapes, Condiment

Total Time 5 minutes

Prep Time 5 minutes

Yield makes 1 small jar

Number Of Ingredients 6

Ingredients

290g jar of pitted kalamata black olives (160g drained weight)
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only (optional)

Steps:

Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

Nutrition Facts : Calories 88 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.4 milligram of sodium

OLIVE TAPENADE RECIPE (SO EASY! + VIDEO)

Olive Tapenade Recipe (so easy! + video) 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

Ingredients

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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