Best 6 Green Olive And Caper Tapenade Recipes
Green olive and caper tapenade is a delectable Mediterranean spread that tantalizes the taste buds with its rich, savory flavors. Originating from the vibrant culinary traditions of Southern France, this versatile condiment is commonly enjoyed as a dip, but can also be incorporated into various culinary creations to elevate their flavors. Discover a collection of enticing recipes that guide you through the process of crafting this exquisite spread, exploring different combinations of ingredients, techniques, and serving suggestions. With step-by-step instructions, helpful tips, and captivating images, these recipes will inspire you to create your own signature tapenade, allowing you to enjoy the authentic taste of the Mediterranean in the comfort of your own kitchen.
Here are our top 6 tried and tested recipes!
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 AND CAPER TAPENADE
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.)
GREEN OLIVE TAPENADE
Steps:
- Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
GREEN OLIVE TAPENADE
You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse all ingredients in a food processor until finely chopped.
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 TAPENADE
Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
- Add in the oil and process again until mixed.
- Add in the lemon juice and cayenne; process until combined.
- If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
- Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
- *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8
Tips:
- For the best flavor, use ripe green olives. Look for olives that are plump and have a deep green color.
- If you don't have capers, you can substitute chopped cornichons or pickles.
- To make the tapenade smoother, pulse it in a food processor or blender until it reaches the desired consistency.
- If you prefer a chunkier tapenade, chop the olives and capers by hand.
- Add a splash of lemon juice or vinegar to brighten the flavors of the tapenade.
- Season the tapenade with salt and pepper to taste.
- Serve the tapenade with crackers, bread, or vegetables.
Conclusion:
Green olive and caper tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on sandwiches, crackers, or bread. It can also be used as a dip for vegetables or as a marinade for chicken or fish. No matter how you choose to use it, this tapenade is sure to be a hit.
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