Best Green Olive And Almond Tapenade Recipes

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GREEN OLIVE TAPENADE



Green Olive Tapenade image

No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 18 servings

Number Of Ingredients 10

2 cups pitted green olives (about 10 oz.)
1 tablespoon capers
1 clove garlic, minced
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
36 Keebler® Town House® Original crackers
36 small fresh parsley leaves (optional)

Steps:

  • 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
  • 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
  • Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

GREEN OLIVE, BASIL AND ALMOND TAPENADE



Green Olive, Basil and Almond Tapenade image

Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.

Provided by gailanng

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 8

2 cups green olives, pitted
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaf
1/2 cup olive oil
sea salt (go easy) or kosher salt, to taste (go easy)

Steps:

  • Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
  • Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
  • Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
  • The tapenade will keep for up to one week in the refrigerator.

Nutrition Facts : Calories 817, Fat 86.7, SaturatedFat 11.1, Sodium 2298.5, Carbohydrate 11.8, Fiber 7.3, Sugar 2.2, Protein 6.8

GREEN OLIVE TAPENADE



Green Olive Tapenade image

"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted

Steps:

  • In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

SKILLET CHICKEN WITH OLIVES



Skillet Chicken with Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

Steps:

  • Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Jill Ringer

Categories     Condiment/Spread     Food Processor     Olive     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Winter     Vegan     Bon Appétit     New York

Yield Makes about 1 cup

Number Of Ingredients 8

1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic clove, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Assorted crackers
Toasted baguette slices

Steps:

  • Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Serve tapenade with crackers and toasted baguette slices.

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