Best 10 Black Olive Tapenade Recipes

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Black olive tapenade is a classic Provençal dish that is made from black olives, capers, anchovies, and olive oil. It is typically served as an appetizer or spread on bread, and it can also be used as a marinade or sauce. Tapenade is a delicious and versatile dish that is easy to make at home. With just a few simple ingredients, you can create a flavorful and authentic tapenade that will impress your friends and family. Read on to learn the best recipe to cook black olive tapenade.

Here are our top 10 tried and tested recipes!

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING



Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows
1 pound mozzarella cheese, thinly sliced
Fresh basil leaves and sprigs, for layering and for garnish
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade

Steps:

  • Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
  • Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
  • Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

BLACK OLIVE TAPENADE



Black Olive Tapenade image

Provided by Food Network

Time 10m

Number Of Ingredients 5

2 pounds black olives marinated in oil and herbs de Provence
4 cloves garlic
1/2 cup of chopped parsley
2 tablespoons extra virgin olive oil
Black pepper

Steps:

  • Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE



Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories     Olive     Tomato     Broil     Low Carb     Low Fat     Bass     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

Steps:

  • Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
  • Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
  • Transfer fish to plates. Top with spoonful of tapenade and serve.

CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE



Chicken Paillard With Black Olive Tapenade image

Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn't have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.

Provided by David Tanis

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 cup pitted Niçoise olives
4 anchovy fillets
3 garlic cloves, grated
1 tablespoon capers, well rinsed
3 tablespoons roughly chopped parsley
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
Pinch of red-pepper flakes
1/2 cup extra-virgin olive oil
4 boneless, skinless chicken breasts, about 8 ounces each
Salt and pepper
Extra-virgin olive oil
1 tablespoon roughly chopped thyme, plus a few sprigs
8 wide strips of lemon zest, from 1 medium lemon
5 ounces wild arugula (about 4 handfuls)
A piece of Parmigiano-Reggiano or pecorino Romano, for shaving
Lemon wedges

Steps:

  • Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, orange zest, lemon zest, red-pepper flakes and olive oil. Pulse several times to make a rough paste, then scrape down sides of the bowl and purée for about 30 seconds more. Alternatively, use a knife to finely chop ingredients, transfer them to a bowl and stir in the olive oil. You should have about 1 cup of tapenade, more than you need for this recipe. (Refrigerate the remainder for up to 2 weeks.)
  • Prepare the chicken: Working one at a time, lay chicken breast on a sturdy cutting board. With a sharp, thin-bladed knife, cut breast horizontally in half, almost, but not completely. Open the breast like a book; it will be a heart-shaped piece of meat. Lay the breast between two resealable plastic bags and lightly pound the breast to 3/8- to 1/2-inch thickness. Don't pound too hard, or the meat may tear. When all breasts are ready, transfer them to a rimmed baking sheet in one layer.
  • Season each breast on both sides with salt and pepper and drizzle with 1 teaspoon olive oil. Sprinkle with chopped thyme, and rub seasoning into meat, coating evenly with oil. Scatter thyme sprigs and lemon zest strips over. Leave to marinate for 30 minutes.
  • Set oven to 400 degrees. Put a large skillet over medium-high heat, and lightly coat bottom with olive oil. When oil is hot, lay two chicken breasts top-side down in skillet. Cook for 2 minutes, until lightly browned. Turn over and cook 1 minute more. Transfer breasts to a clean baking sheet, browned-side up. Repeat with the other breasts.
  • Bake, uncovered, for 5 minutes, until firm to the touch. Remove from oven, keep warm and let rest 5 minutes. Remove and discard thyme sprigs and lemon zest strips.
  • Put arugula in a bowl, and dress very lightly with olive oil and a pinch of salt. Place a handful of dressed greens on each of four plates. Place cooked paillards alongside. Smear 1 tablespoon tapenade across the surface of each breast. With a vegetable peeler, shave some cheese over arugula. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 32 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 0 grams

BLACK AND GREEN OLIVE TAPENADE



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

BLACK OLIVE TAPENADE



Black Olive Tapenade image

A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 9

4 ounces pitted black olives, drained
4 ounces oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
1 teaspoon lemon juice, to taste
1/4 teaspoon fresh ground pepper
3 tablespoons fresh parsley, minced

Steps:

  • In a food processor, pulse olives until coarsely chopped.
  • Add capers, garlic, thyme and dijon mustard; puree.
  • Move to a mixing bowl.
  • Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
  • Serve with slices of toasted French bread. Enjoy!

Nutrition Facts : Calories 49.8, Fat 4.2, SaturatedFat 0.6, Sodium 586.6, Carbohydrate 3.6, Fiber 1.7, Sugar 0.1, Protein 0.7

ANOTHER BLACK OLIVE TAPENADE RECIPE



Another Black Olive Tapenade Recipe image

Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

Provided by auntchelle

Categories     Spreads

Time 7m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 9

400 g kalamata olives, pitted
2 garlic cloves, crushed
2 anchovies packed in oil, drained
2 tablespoons capers in brine, rinsed & squeezed dry
2 teaspoons chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon lemon juice
60 ml olive oil
1 tablespoon brandy (optional)

Steps:

  • Place all ingredients in a food processor and whizz until smooth.
  • Taste, and season with salt & freshly ground pepper if desired.

Nutrition Facts : Calories 32, Fat 3.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 146.8, Carbohydrate 1, Fiber 0.5, Protein 0.2

BLACK-OLIVE-AND-PINE-NUT TAPENADE



Black-Olive-and-Pine-Nut Tapenade image

Oil-cured olives give this tapenade a smooth texture. Use this spread when making our Open-Faced Tuna Nicoise Sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/2 cup oil-cured black olives
2 tablespoons pine nuts
1/2 small clove garlic
1 tablespoon Italian parsley
1/2 teaspoon fresh rosemary
6 cherry tomatoes, cut into 1/4-inch-thick wedges
1 tablespoon grated lemon zest
1 1/2 tablespoons olive oil

Steps:

  • Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.
  • To the bowl, add tomatoes, zest, and olive oil; mix to combine.
  • Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.

BLACK OLIVE AND FIG TAPENADE



Black Olive and Fig Tapenade image

A twist on the Spanish tapa bar staple. Serve on crackers or bread.

Provided by Mikekey *

Categories     Fruit Appetizers

Time 10m

Number Of Ingredients 7

1/2 c black olives, pitted
1 clove garlic, peeled
1/8 tsp coarse sea salt
1 c dried figs, chopped
1/4 c olive oil, extra virgin
2 Tbsp fresh lemon juice
1/4 c chopped fresh italian parsely

Steps:

  • 1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
  • 2. Serve at room temperature.

BLACK OLIVE TAPENADE



Black Olive Tapenade image

Tapas are wonderful and they don't get any better than this simple treat. There are a lot of bold flavor in this tasty dip. Serve with your favorite; breads, crisps, crackers or raw vegetables for a tasty snack. The dip is so versatile it can also be added into condiments, soups, salads, sandwiches, casseroles, stews and...

Provided by Baby Kato

Categories     Other Appetizers

Time 15m

Number Of Ingredients 7

20 black olives, pitted and coarsely chopped
1 Tbsp capers, rinsed, dried and chopped
1 small garlic clove, minced
1 1/2 tsp fresh lemon juice
3 tsp extra virgin olive oil
1/2 - 1 tsp anchovy paste
1/4 tsp fresh ground black pepper

Steps:

  • 1. Mix all the ingredients together in a small bowl. I put the olive tapenade in a small jar in the fridge, until I am ready to use it. It will last for about two weeks, covered in the fridge.

Tips:

  • Choose the right olives. Kalamata or Niçoise olives are the most popular choices for tapenade, but you can use any type of black olive that you like. Just make sure they're pitted and chopped before you start.
  • Use good quality olive oil. Extra virgin olive oil will give your tapenade the best flavor. Avoid using lower quality oils, as they will make your tapenade taste bland.
  • Add some herbs and spices. Fresh herbs like basil, thyme, or oregano will add a nice flavor to your tapenade. You can also add some spices like garlic powder, onion powder, or red pepper flakes.
  • Don't over-process the tapenade. You want the tapenade to be chunky, not smooth. If you over-process it, it will lose its texture and flavor.
  • Let the tapenade rest for at least 30 minutes before serving. This will give the flavors time to meld together.

Conclusion:

Black olive tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's great on crackers or bread, as a dip for vegetables, or as a marinade for chicken or fish. With just a few simple ingredients, you can make a delicious tapenade that will impress your friends and family.

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