Tapenade Spread Recipes

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.

Steps:

• Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

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.

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.

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.

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.

Steps:

• 1. In a medium bowl, soak the olives, capers, and anchovies in cold water for 5 minutes to remove excess salt. Rinse, drain, and pat dry.
• 2. In a food processor, combine the olives, capers, anchovies, mustard, lemon juice, Cognac (if using), parsley, and a pinch of black pepper. Blend until the ingredients are roughly chopped. With the machine running, slowly stream in the oil and continue processing until a coarse paste is formed.
• 3. Serve immediately or refrigerate for 1 hour to allow flavors to further develop.
• Serving Suggestion: Serve the tapenade as an appetizer with croûtes (toast). To prepare, thinly slice a baguette and spread the slices in an even layer on a baking sheet. Brush the bread lightly with olive oil and bake at 325°F, turning as needed, until the bread is completely dry and lightly browned, about 30 minutes total. While still warm, rub the toasts with a clove of garlic. Serve warm or at room temperature.