Best Olive Pesto Tapenade Recipes

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!) image

Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!

Provided by Minimalist Baker

Categories Dip

Time 5m

Number Of Ingredients 8

Ingredients

2 cups pitted, drained olives ((we love Kalamata and green olives))
2 cloves garlic, smashed
1/3 cup sun-dried tomatoes ((not packed in oil)*)
1/3 cup tightly packed fresh basil
1-2 Tbsp olive oil
3 Tbsp lemon juice ((1 lemon yields ~3 Tbsp or 45 ml))
Hummus
Pita chips / crackers ((ensure gluten-free for GF eaters))

Steps:

Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

Nutrition Facts : ServingSize 1 three-Tbsp servings, Calories 99 kcal, Carbohydrate 4.8 g, Protein 1 g, Fat 9.2 g, SaturatedFat 4.2 g, Sodium 559 mg, Fiber 1.9 g, Sugar 1.5 g

OLIVE PESTO TAPENADE

Olive Pesto Tapenade image

I love olives and I love pesto! It seemed obvious to me to combine the two to create this taste sensation. Serve this on a hearty and crusty bread. But, watch out, its addictive!

Provided by Susan Seybert @sseybert1

Categories Other Appetizers

Number Of Ingredients 6

Ingredients

1 bunch(es) fresh basil
4 clove(s) fresh garlic
1/4 cup(s) roasted pine nuts
1/4 cup(s) olive oil, extra virgin
1 cup(s) mixed pitted olives (from the deli case)
1/4 teaspoon(s) hot pepper flakes (optional)

Steps:

Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
Serve on crust bread slices, pita chips or crackers.

MIXED-OLIVE TAPENADE

Mixed-Olive Tapenade image

Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

3 anchovy fillets in oil, minced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
2 cloves garlic, minced (2 teaspoons)
1 tablespoon fresh thyme leaves

Steps:

Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.