Best 6 Easy Olive Tapenade Recipes
Olive tapenade is an easy-to-make, flavorful spread that is perfect for appetizers, sandwiches, and salads. Made from a mixture of olives, capers, olive oil, anchovies, and herbs, this Provençal dish combines the richness of olives with the saltiness of capers and anchovies. The resulting spread is a delicious and versatile accompaniment to a variety of dishes.
Here are our top 6 tried and tested recipes!
CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
OLIVE TAPENADE
Steps:
- In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.
- Serve with crackers or toast.
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
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.
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
BLACK OLIVE TAPENADE
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
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
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, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
KALAMATA OLIVE TAPENADE
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g
Tips:
- Choose the Right Olives: Opt for briny, flavorful olives like Kalamata or Castelvetrano. You can use a mix of varieties for a complex flavor profile.
- Use Good Olive Oil: The type of olive oil used can make a big difference in the taste, so choose a high-quality extra virgin olive oil.
- Season to Taste: Experiment with different seasonings to find the flavor combination you prefer. Common ingredients include garlic, lemon juice, herbs (such as basil, thyme, or rosemary), and spices (such as chili flakes or paprika).
- Use a Food Processor: A food processor makes quick work of chopping the olives and blending them with the other ingredients. You can also use a mortar and pestle, but this will require more time and effort.
- Chill Before Serving: Tapenade is best served chilled, so make it ahead of time and let it sit in the refrigerator for at least 30 minutes.
- Store Properly: Tapenade can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.
Conclusion:
Olive tapenade is a delicious and versatile spread that can be enjoyed in many ways. It's perfect as a dip for vegetables, crackers, or bread. You can also use it as a sandwich spread, a pizza topping, or a marinade for chicken or fish. With its briny, flavorful taste, olive tapenade is sure to become a favorite in your kitchen.
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