Time 5m Number Of Ingredients 11 Steps:
Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped. Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms. Adjust seasoning. Taste and adjust seasoning, adding more salt as needed. Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.
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.
Time 10m Yield 18 servings Number Of Ingredients 10 Steps:
- 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.
Time 10m Number Of Ingredients 9 Steps:
Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
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.
Yield Makes about 3 cups Number Of Ingredients 9 Steps:
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper. Do Ahead Tapenade can be made 1 week ahead. Cover and chill.
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.
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.
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.
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.
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.
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.
More about “green olive tapenade recipes”
Time 10m Yield 1 Cup, 4 serving(s) Number Of Ingredients 3 Steps:
In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper. PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.
