Time 25m Yield 16 servings (about 2 cups) Number Of Ingredients 5 Steps:
In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.
Time 10m Yield 1 cup Number Of Ingredients 8 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.
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.
Time 5m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running. Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil. Serve at room temperature.
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.
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.
Yield Makes 1 heaping cup Number Of Ingredients 11 Steps:
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.
Time 10m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
Put all ingredients into blender or food processor, and process until combined and of desired texture. Serve on baguette rounds.
Time 12m Number Of Ingredients 6 Steps:
Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
Yield Makes about 1 cup Number Of Ingredients 5 Steps:
Pulse all ingredients in a food processor until finely chopped.
More about “greek olive tapenade recipes”
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.
