EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.
Provided by Marie
Categories Appetizer finger food
Time 10m
Number Of Ingredients 5
Steps:
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
- Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
THREE OLIVE SPREAD
This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
Provided by GRAYCE
Categories Appetizers and Snacks Vegetable Olives
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g
BLACK OLIVE BREAD SPREAD
A lovely little spread that's easy to prepare, inspired by an Italian restaurant I frequent. This is my own creation; it goes best with fresh, soft Italian bread! Serve as a side, appetizer or hors d'oeuvre.
Provided by Brighid Kitten
Categories Spreads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don't use your fingers) and empty the olives out into a bowl.
- You can skip this step if you want and just go to the next one; it's up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an "O" shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers.
- Once you're done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don't have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don't pulverize the olives; you'll still want some pieces with a "C" shape.
- Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
- Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed.
- You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!
Nutrition Facts : Calories 94, Fat 9.8, SaturatedFat 1.3, Sodium 247.5, Carbohydrate 2.1, Fiber 1.1, Sugar 0.1, Protein 0.3
BLACK OLIVE TAPENADE
This briny, robust black olive spread is great as an appetizer or hors d'oeuvres with crackers and crudite, but you can also use it to jazz up a sandwich or as a topping for grilled chicken and pork.
Provided by Lisa Lotts
Categories Appetizer Condiments seasoning
Time 10m
Number Of Ingredients 9
Steps:
- Remove the pits from the kalamata olives and discard. Transfer the kalamatas and regular olives to the work bowl of the food processor.
- Zest the lemon and squeeze out 1 tablespoon of the lemon juice.
- Add the capers, garlic, anchovies, lemon zest, 1 tablespoon of lemon juice, crushed red pepper flakes, thyme and olive oil.
- Secure the lid and pulse to process the the tapenade until relatively smooth and well blended. Taste for seasoning... If you want more heat, add more red pepper flakes, for more acid, add lemon juice or for more briny flavor add a few additional kalamata olives.
- Transfer to a small bowl and serve with crackers, crudite or on a meze platter.
Nutrition Facts : Calories 63 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BLACK OLIVE SPREAD
Provided by Sheila Lukins
Categories Condiment/Spread Food Processor Garlic Olive Appetizer Vegetarian Quick & Easy Parade
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.
OLIVE SANDWICH SPREAD
"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all the ingredients. Spread on crackers or bread.
Nutrition Facts :
GARLIC & BLACK OLIVE SHARING BREAD
Gather friends round for a feast and serve this tear 'n' share bread flavoured with garlic and black olives. It can be made up to three days ahead
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
- Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
- Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
- Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
- Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
- Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
- Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 3.1 milligram of sodium
MEDITERRANEAN BLACK OLIVE BREAD
Make and share this Mediterranean Black Olive Bread recipe from Food.com.
Provided by bmcnichol
Categories Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
- Turn out dough on a floured board.
- Knead until smooth- about 5 to 10 minutes.
- Let rise about 45 minutes, until it doubles in size and punch down.
- Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
- Round the dough on kneading board.
- Place dough upside down in a bowl lined with a lint-free, well floured towel.
- Let rise until double in size.
- While the bread is rising for the third time, put a pan of water in the bottom of the oven.
- Preheat oven to 450 degrees.
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- Bake loaf at 450 degrees F for 15 minutes.
- Reduce heat to 375 degrees and bake for 30 more minutes, or until done.
Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #5-ingredients-or-less #appetizers #side-dishes #vegetables #easy #european #beginner-cook #dinner-party #vegan #vegetarian #italian #spreads #dietary #low-carb #inexpensive #egg-free #free-of-something #low-in-something #taste-mood #savory #presentation #served-cold
You'll also love