Best 5 Almond Olive Garlic Anchovy Tapenade Recipes

Almond olive garlic anchovy tapenade is a delicious and versatile condiment that can be used as a dip, spread, or marinade. It is made with a blend of almonds, olives, garlic, anchovies, and olive oil. The almonds and olives provide a crunchy texture, while the garlic and anchovies add a savory flavor. The olive oil helps to bring all of the ingredients together and creates a smooth, creamy texture. Tapenade is a great way to add flavor to grilled meats, fish, or vegetables. It can also be used as a spread on sandwiches or crackers.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN OLIVE AND ALMOND TAPENADE

Green Olive and Almond Tapenade image

Provided by Amy Sue Keck

Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Steps:

Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

GREEN OLIVE, BASIL AND ALMOND TAPENADE

Green Olive, Basil and Almond Tapenade image

Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.

Provided by gailanng

Categories Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups green olives, pitted
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaf
1/2 cup olive oil
sea salt (go easy) or kosher salt, to taste (go easy)

Steps:

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to one week in the refrigerator.

Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8

GREEN OLIVE TAPENADE

Green Olive Tapenade image

"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

Ingredients

1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted

Steps:

In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ANCHOVY TAPENADE

Anchovy Tapenade image

Provided by Bryan Miller

Categories easy, condiments, appetizer

Time 5m

Number Of Ingredients 7

Ingredients

1/2 cup pitted nicoise olives
1/2 cup pitted calamata olives
3 anchovy fillets, finely minced
2 teaspoons drained capers
1/2 clove garlic, peeled and minced
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice

Steps:

Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 0 grams

GREEN-OLIVE AND CAPER TAPENADE

Green-Olive and Caper Tapenade image

Categories Condiment/Spread Fish Garlic Olive Capers Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

5 tablespoons drained capers
1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
2 flat anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil

Steps:

In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

Tips:

Use fresh, high-quality ingredients for the best flavor.
Toast the almonds before using them to enhance their flavor.
Use a food processor to finely chop the ingredients for a smooth tapenade.
Adjust the amount of lemon juice and salt to taste.
Serve the tapenade immediately or store it in the refrigerator for up to 2 weeks.
Use the tapenade as a spread for sandwiches or crackers, as a dip for vegetables, or as a marinade for chicken or fish.

Conclusion:

Almond olive garlic anchovy tapenade is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its salty, savory, and nutty flavor, almond olive garlic anchovy tapenade is sure to please everyone at your next party or gathering.