Best Garlic Spread With Olive Tapenade Recipes

ROASTED GARLIC OLIVE TAPENADE

Steps:

• Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
• Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
• Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef's knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
• Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.

BLACK OLIVE TAPENADE WITH GARLIC, CAPERS, AND ANCHOVIES RECIPE

Steps:

• If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
• If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

OLIVE TAPENADE SPREAD

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.

GREEK OLIVE TAPENADE

Steps:

• In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

GARLIC SPREAD WITH OLIVE TAPENADE

Steps:

• GARLIC SPREAD:.
• Add all ingredients into a food processor.
• Process until smooth.
• Remove to a medium bowl or spread generously on toasted baguette slices.
• Wipe the work bowl and blade clean.
• OLIVE TAPENADE:.
• Add the garlic and the black and kalamata olives to the work bowl.
• Pulse a couple of times until minced.
• Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
• Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
• Spread a layer of tapenade over the garlic spread.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Steps:

• Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
• In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
• Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.