Best Herb And Almond Tapenade Recipes
TAPENADE (BAREFOOT CONTESSA) - INA GARTEN
Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.
Provided by cookiedog
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
- Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
GREEN OLIVE AND ALMOND TAPENADE
Provided by Amy Sue Keck
Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
HERBED WALNUT AND CITRUS TAPENADE
This spread is an explosion of bold tongue-tingling flavors! Center stage is eggplant colored Kalamata olives with their rich and fruity flavor; if you can't find them, swap ripe olives.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
- If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.
Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
GREEN OLIVE, BASIL AND ALMOND TAPENADE
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
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
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 »
You'll also love
