Black Olive Tapenade With Rosemary And Plum Jam Recipes
BLACK OLIVE TAPENADE
This little recipe is great for picnic lunches or dinner parties. Made with 3 ingredients, it is simple and good. Just toss in a loaf of artisan bread to pull and dip with and you are set!
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together.
- Serve warm or cold.
Nutrition Facts : Calories 249.9, Fat 27.9, SaturatedFat 3.9, Sodium 1818.1, Carbohydrate 0.9, Fiber 0.3, Protein 0.1
ANCHOVY FREE BLACK OLIVE TAPENADE
From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up.
Provided by Sarah
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Add all ingredients to blender or food processor.
- Puree until smooth.
Nutrition Facts : Calories 664.9, Fat 69.5, SaturatedFat 9.5, Sodium 1812.8, Carbohydrate 15.3, Fiber 7, Sugar 0.6, Protein 2.2
BLACK OLIVE TAPENADE WITH ROSEMARY AND PLUM JAM
Make and share this Black Olive Tapenade With Rosemary and Plum Jam recipe from Food.com.
Provided by bmann
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients except for olive oil in food processor or blender. Blend until smooth.
- Slowly pour in olive oil while slowly blending.
Nutrition Facts : Calories 760.5, Fat 68.6, SaturatedFat 9.4, Sodium 1291.6, Carbohydrate 39.8, Fiber 5.9, Sugar 20.1, Protein 2
PLUM-ROSEMARY JAM
Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 3/4 cups of jam
Number Of Ingredients 4
Steps:
- Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
- Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
BLACK OLIVE TAPENADE
Provided by Food Network
Time 10m
Number Of Ingredients 5
Steps:
- Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste.
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.
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
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.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
ANOTHER BLACK OLIVE TAPENADE RECIPE
Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.
Provided by auntchelle
Categories Spreads
Time 7m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor and whizz until smooth.
- Taste, and season with salt & freshly ground pepper if desired.
Nutrition Facts : Calories 32, Fat 3.2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 146.8, Carbohydrate 1, Fiber 0.5, Protein 0.2
BLACK OLIVE TAPENADE
A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6-8
Number Of Ingredients 9
Steps:
- In a food processor, pulse olives until coarsely chopped.
- Add capers, garlic, thyme and dijon mustard; puree.
- Move to a mixing bowl.
- Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
- Serve with slices of toasted French bread. Enjoy!
Nutrition Facts : Calories 49.8, Fat 4.2, SaturatedFat 0.6, Sodium 586.6, Carbohydrate 3.6, Fiber 1.7, Sugar 0.1, Protein 0.7
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5/5 (47)Calories 134 per servingCategory Appetizer
- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
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