Best 2 Spanish Olive Tapenade Recipes
Embark on a culinary journey to the vibrant shores of Spain with our comprehensive guide to the delectable Spanish Olive Tapenade. Immerse yourself in the tantalizing flavors of this Mediterranean marvel, crafted from carefully selected olives, each bursting with a unique blend of savory, salty, and slightly bitter notes. Discover the secrets of traditional Spanish cuisine as we unveil the art of creating this versatile spread, a true testament to the culinary prowess of the Spanish people. From selecting the finest olives to mastering the perfect balance of spices and herbs, we'll provide you with all the knowledge and inspiration you need to create an authentic Spanish Olive Tapenade that will transport your taste buds to the heart of the Iberian Peninsula.
Here are our top 2 tried and tested recipes!
CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 8-10
Number Of Ingredients 7
Steps:
- Make the tapenade:.
- In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
- Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
- Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
SPANISH OLIVE TAPENADE
Make and share this Spanish Olive Tapenade recipe from Food.com.
Provided by Charlotte J
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine the olives, garlic, and capers.
- Process until just smooth, scraping down the sides of the bowl if necessary.
- With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
- Transfer the mixture to a bowl and fold in the cilantro and pepper.
- Let rest at room temperature for 1 hour for flavors to blossom.
- Serve on large croutons that have been brushed with oil and toasted.
Tips:
- Choose ripe, flavorful olives for the best tapenade. Look for olives that are plump and have a deep color.
- If you don't have capers, you can use chopped gherkins or cornichons instead.
- For a smoother tapenade, pulse the ingredients in a food processor fitted with the blade attachment until they are finely chopped.
- If you prefer a chunkier tapenade, chop the ingredients by hand with a sharp knife.
- Store the tapenade in an airtight container in the refrigerator for up to 2 weeks.
- Serve the tapenade with crackers, bread, or vegetables.
Conclusion:
Spanish olive tapenade is a delicious and versatile condiment that can be used as a dip, spread, or topping. It is easy to make and can be customized to your liking. With its combination of briny olives, tangy capers, and aromatic herbs, Spanish olive tapenade is a surefire crowd-pleaser.
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