BLACK AND GREEN OLIVE TAPENADE

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Black and Green Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 1 heaping cup

Number Of Ingredients 27

2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
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
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Steps:

  • For the goat cheese: Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log
  • For the tapenade: In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Yield: 2 servings

Box No
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This is my new favorite tapenade recipe.


Mystic Redman
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I'm definitely going to make this tapenade again!


Adenusi Mariam
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This tapenade is also great for dipping vegetables.


RIVER Meredith
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I love using this tapenade as a sandwich spread.


Lemon mondol
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This tapenade is a great way to add a little bit of flavor to your favorite dishes.


Zainab Chendradoo
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I'm not sure what I did wrong, but my tapenade turned out really bitter.


Phillip Caldwell
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Overall, I thought this tapenade was just okay. It wasn't bad, but it wasn't anything special either.


brian simms
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I would have liked this tapenade more if it had more garlic in it.


Farid Md
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I followed the recipe exactly, but my tapenade didn't turn out as good as I expected.


TRS1 Gaming
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The texture of this tapenade was a bit too chunky for me.


Ameina Khan
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I found this tapenade to be a bit too salty for my taste.


Cmba Makanaka
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This tapenade is a great way to use up leftover olives.


Admin Walnut
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I'm not a huge fan of olives, but I really enjoyed this tapenade.


Catelyn Ramirez
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This is the best tapenade I've ever had. It's so flavorful and addictive.


Jadaysha Barnett
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I wasn't sure about the combination of black and green olives, but I was pleasantly surprised. This tapenade is really good!


Azul Godinez
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This tapenade is delicious! I love the salty and briny flavor of the olives.


Megan Kortje
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The combination of black and green olives gives this tapenade a really unique flavor.


Bashir Ahmad Ahmadi
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I love how easy this tapenade is to make. It's perfect for a quick and easy appetizer.


Dean Thandroyan
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This tapenade was a hit at my last party! I served it with crackers and vegetables, and everyone loved it.