The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.
Recipe From epicurious.com
Provided by Wolfgang Puck
Yield Makes 1 heaping cup
Number Of Ingredients 11
Recipe From foodnetwork.com
Provided by Food Network
Number Of Ingredients 5
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WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE …
Yield: 1 1/4 cups. Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a ...
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2012-03-29 · Pulse 2-4 times until broken up. Drizzle in the olive oil and process until smooth and well blended. Note: If you don’t have a food processor, or don’t want to mess with it, you can finely chop the olives, garlic and capers and mix well with the olive oil. Thanks to Cassie for guest posting for me today.
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2022-02-02 · Steps to Make It. 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.
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Finely mince the olives, sun-dried tomatoes, capers, garlic, basil, and walnuts. Transfer to a medium bowl. Alternatively, you can use a food processor and pulse to mince the ingredients. Add the remaining ingredients and toss to combine. This tapenade can be enjoyed immediately, but ideally, cover and refrigerate for 2 hours or overnight to ...
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2022-08-10 · Place the olives, capers, anchovy paste, garlic, and parsley in a food processor. Pulse until roughly chopped. Scrape down the bowl. Then turn on the processor and drizzle in the olive oil until a chunky paste forms. Eat immediately or store up to 2 weeks refrigerated.
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2022-08-13 · In a food processor, combine olives, sun-dried tomatoes, herbs, garlic, chili, salt. Pulse until coarsely chopped. Add the olive oil, the vinegar, and pulse a few times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature. Done!
QUICK OLIVE TAPENADE- WITH BLACK OR GREEN OLIVES
2017-02-13 · Add one tablespoon of olive oil, 1/2 teaspoon of dried parsley (or 1 teaspoon of fresh parsley, chopped), and 1/2 teaspoon of fresh thyme, chopped (or 1/4 teaspoon dried thyme). Mash the mixture around well to make sure all the ingredients are well mixed together. Refrigerate for 30 minutes to let the flavours meld.