MUSHROOM TAPENADE RECIPES

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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

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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