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 10 Number Of Ingredients 12 Steps:
Gather the ingredients. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!
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 10m Yield Approximately 1 to 1 1/2 cups Number Of Ingredients 7 Steps:
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
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.
Yield Makes 1 1/4 cups Number Of Ingredients 5 Steps:
Place olives, garlic, anchovy fillets, and parsley in the bowl of a food processor, and pulse until coarsely chopped. Transfer to a bowl, and stir in extra-virgin olive oil.
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 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.
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.
Yield Makes 1 1/4 cups Number Of Ingredients 5 Steps:
Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.
