Best 8 Green Olive And Almond Tapenade Recipes
Immerse yourself in the vibrant flavors of the Mediterranean with our curated selection of recipes for green olive and almond tapenade. This delectable spread, hailing from the culinary haven of Provence, France, offers a harmonious balance of savory, salty, and nutty notes that will tantalize your taste buds. Whether you prefer a classic recipe that captures the essence of tradition or a contemporary twist that adds a touch of innovation, we have a recipe to suit every palate. Unleash your inner chef and embark on a culinary adventure as you explore the realm of green olive and almond tapenade.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN OLIVE AND ALMOND TAPENADE
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
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 TAPENADE
No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 18 servings
Number Of Ingredients 10
Steps:
- 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
- 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
- Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
GREEN OLIVE TAPENADE
This classic condiment makes an amazing, savory dip for crackers.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In food processor, place all ingredients except crackers. Pulse just until roughly chopped.
- Serve with crackers.
Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 0 g, TransFat 0 g
GREEN OLIVE TAPENADE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.
GREEN OLIVE TAPENADE
Provided by Jill Ringer
Categories Condiment/Spread Food Processor Olive Cocktail Party Super Bowl Vegetarian Quick & Easy Winter Vegan Bon Appétit New York
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Serve tapenade with crackers and toasted baguette slices.
GREEN OLIVE TAPENADE
"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
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.
GREEN-OLIVE AND CAPER TAPENADE
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.
GREEN OLIVE, BASIL AND ALMOND TAPENADE
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
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 and Almond Tapenade: A Flavorful Culinary Experience
Tips:
- Select the Right Olives: Opt for high-quality green olives, preferably Kalamata or Castelvetrano, for a robust flavor.
- Soak the Almonds: Soaking the almonds in hot water for 10 minutes softens them and enhances their flavor.
- Use Fresh Herbs: Incorporate fresh herbs like basil, parsley, and thyme to add a vibrant aroma and taste.
- Process Wisely: Pulse the ingredients in a food processor until well combined but not too smooth; some texture adds interest.
- Add a Hint of Lemon: Squeeze in some lemon juice to brighten and balance the flavors.
- Adjust Seasoning: Taste the tapenade and adjust the salt, pepper, and herbs as desired.
- Store Properly: Transfer the tapenade to a clean jar, cover with a layer of olive oil, and store it in the refrigerator for up to two weeks.
Conclusion:
Green olive and almond tapenade is a versatile and flavorful condiment that elevates various culinary creations. Its distinct taste complements grilled meats, roasted vegetables, and bruschetta, adding a savory and tangy touch. Whether you're entertaining guests or enjoying a casual meal, this tapenade is sure to impress with its vibrant green hue and harmonious blend of flavors. So, gather your ingredients, follow the simple steps, and embark on a delightful culinary journey with this delectable green olive and almond tapenade.
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