Wedding Olive Tapenade Recipes

Steps:

• Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

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:

• Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.
• To the bowl, add tomatoes, zest, and olive oil; mix to combine.
• Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.

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.

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.

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:

• Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.