Add the herbs, lemon juice, and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl. Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! Thanks for the recipe! Season to taste with salt and pepper. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Place the garlic cloves into a blender or food processor; pulse to mince. 81 calories; protein 0.5g 1% DV; carbohydrates 2.5g 1% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 359.3mg 14% DV. If using a food processor no dicing should be needed. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Yecch, grey muck. Toast some bread and serve. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Percent Daily Values are based on a 2,000 calorie diet. I used a Mediterranean olive mix, which worked fine. You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice. Also, consider using it to top hummus and add a layer of flavor, or mix it in with hummus for a dip. Great recipe. Now, there are so many different ways to make an olive tapenade, and most recipes call for anchovies, and let me tell you I LOVE anchovies….but not in my olive tapenade. You just need to add all the ingredients and blend. Taste test and add salt to taste. Love it so much I was eating it from the food processor without any bread. yummy. Most of us know tapenade as the Provençal spread made primarily from black olives, along with aromatics, herbs, and other flavorings. I have to echo another reviewers comment about the appearance. Blend or pulse until tapenade is smooth and creamy. Olive tapenade doesn't have to be … I prefer it on the chunky side. Your daily values may be higher or lower depending on your calorie needs. I tossed it. Tapenade can be puréed with a mortar & pestle or finely chopped. Here we look at both kinds, with recipes. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out! Add comma separated list of ingredients to exclude from recipe. It comes from the Provence region of France. If you've got a food processor, you can process all the ingredients for a few seconds. YUM! Allrecipes is part of the Meredith Food Group. Serve the tapenade with crackers, flatbread, baguette, or slices of toasted artisan bread. Here we look at both kinds, with recipes. I didn't have kalamata olives so I used a tin of green olives that I had on hand. Nutrient information is not available for all ingredients. I'll retry but finely hand-chopped instead. You can use it for a few days after preparation if you keep it cold. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Info. Amount is based on available nutrient data. Congrats! It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. Even better than the restaurant version that I'm used to! It turned out to be really tasty. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Some more ideas for using up homemade tapenade? WOW, Perfect Tapenade!!!! Putting olive tapenade on bread adds a lovely zing to vegetarian sandwiches, or you can also toss it with pasta for hot or chilled noodle dishes. It looked like something from the bottom of a canal. I love this! The word itself is derived from tapenas, which means capers. Taste test and add salt to … This recipe is both vegetarian and vegan and can be prepared in just a few minutes using a food processor or a knife to mince the ingredients finely. I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Blend or pulse until tapenade is smooth and creamy. ), 12 Easy Vegetarian and Vegan Party Dips and Appetizers, Vegan, Gluten-Free Baba Ganoush Without Tahini, Vegetarian Portabella Mushroom Enchiladas. Most people won't think twice about serving basic cornbread when is on the table. This simple and easy homemade olive tapenade recipe uses two kinds of olives to give a pleasing color combination to the dish. You saved Kalamata Olive Tapenade to your. I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. Squished out the pits perfectly. Most of us know tapenade as the Provençal spread made primarily from black olives, along with aromatics, herbs, and other flavorings. Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition this link is to an external site that may or may not meet accessibility guidelines. Place it in a small bowl with a butter knife for guests to top the bread or crackers. Don't process too finely, since tapenade should not be completely smooth, but more of a thick and chunky paste. And this olive tapenade fits all my criteria! We make an oil-free recipe using tahini instead of extra virgin olive oil. https://www.yummly.com/recipes/green-olive-tapenade-without-anchovies Add comma separated list of ingredients to include in recipe. Whenever I go to parties, I make sure to bring something healthy that I know I’ll be able to eat if, by chance, there aren’t a whole lot of other healthy options. https://www.thespruceeats.com/homemade-olive-tapenade-recipe-1808676 Olive tapenade doesn't have to be refrigerated before serving, but you should refrigerate any leftovers. 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. But in the original recipe, the olive actually shared equal billing with capers, anchovies, and tuna. The black olives are also cheaper so that also saves on the cost. So this quick and easy tapenade is perfect for me to whip up. In a food processor or blender combine both types of olives, capers, shallots, garlic, olive oil, and pepper. Pulse 2 to 3 times until coarsely chopped. It's the perfect starter for a summer lunch or dinner on the patio or poolside. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I should have known better than to do this in a blender. – Homemade Olive Tapenade Recipe – There are few appetizers that really stand out for me, and a good homemade olive tapenade is definitely on my list. In a food processor or blender combine both types of olives, capers, shallots, garlic, olive oil, and pepper. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Oh my. My husband ate it all in one sitting. Of course, you can also process it to whatever texture you prefer! I know this recipe is usually made using a pestle and mortar, but I prefer to use a food processor because is easier and the tapenade is ready in less than 5 minutes! Is tapenade vegan? I love this recipe because it’s quick, easy, healthy and still full of flavor. goes great with goat cheese and rice crackers! !, could not keep eny for myself after party, made large bowl for about 25 people, all of it was gone by the time i got to the table, but i did get to try it and was Fantastic, and very easy to make. The flavor may be strong for some so what I do is add about 1 part black pearl olives and 3 parts kalamata olives. You can also enjoy it with a glass of chilled white wine. I'll make it again. You want the pieces to be 1/8-inch to 1/4-inch in size so … I mixed everything together and put it in the fridge (the parts to my food processor were in the dishwasher), then processed it. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Information is not currently available for this nutrient. Highly recommend, will make this again over and over, thanks, John. If using a food processor no dicing should be needed. 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