Best Spanish Olive Tapenade Recipes

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

Cherry Tomatoes Stuffed With Spanish Olive Tapenade image

Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 8-10

Number Of Ingredients 7

Ingredients

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy (preferably a Spanish brandy such as Solera Gran Reserva)
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra virgin olive oil
32 small cherry tomatoes
chopped fresh parsley (to garnish)

Steps:

Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

SPANISH OLIVE TAPENADE

Spanish Olive Tapenade image

Make and share this Spanish Olive Tapenade recipe from Food.com.

Provided by Charlotte J

Categories Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 1/2 cups spanish manzanilla olives, pitted
1 garlic clove, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
fresh ground black pepper, to taste

Steps:

In a food processor, combine the olives, garlic, and capers.
Process until just smooth, scraping down the sides of the bowl if necessary.
With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
Transfer the mixture to a bowl and fold in the cilantro and pepper.
Let rest at room temperature for 1 hour for flavors to blossom.
Serve on large croutons that have been brushed with oil and toasted.

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