GREEN-OLIVE AND CAPER TAPENADE
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
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.
CAPER TAPENADE
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TOMATO CAPER TAPENADE
Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving.
Provided by Tisme
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Process all the ingredients until smooth.
- Spoon into hot sterilised jar and seal jar immediately.
- N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.
KALAMATA OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TOMATO-OLIVE-CAPER TAPENADE
From Eating Well - they show the tapenade spooned over baked cod but it would be equally good over chicken or pork.
Provided by TXOLDHAM
Categories Sauces
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
- Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
- Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).
Nutrition Facts : Calories 30.7, Fat 2.2, SaturatedFat 0.3, Sodium 139.3, Carbohydrate 3, Fiber 1.1, Sugar 1, Protein 0.6
GREEN-OLIVE AND CAPER TAPENADE
Steps:
- In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)
More about "caper tapenade recipes"
OLIVE TAPENADE WITH CAPERS & PARSLEY | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (6)Category Condiment
- Pulse the olives, zest, juice of half a lemon, pepper flakes, garlic, capers, vinegar, and half of the parsley in the food processor until a coarse paste is formed—be sure to pulse to avoid turning the purée into complete mush. It may take 20 to 30 quick pulses.
- Transfer the mixture to a bowl. Finely chop the remaining parsley, and stir it in. Stir in the olive oil. Taste; then adjust seasoning as necessary with more lemon, pepper flakes, or olive oil. I almost always end up using the remaining half lemon, and I always stir in more olive oil by the tablespoon until the mixture both looks and tastes right.
- Store olive tapenade in the refrigerator for 1 week. Bring to room temperature before serving. If the parsley looks dull after the tapenade has spent a few days in the fridge, spruce it up by adding freshly chopped parsley.
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