Best Tapenade Dip Sallye Recipes

BEST TAPENADE EVER

Best Tapenade Ever image

This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!

Provided by Pam R

Categories Appetizers and Snacks

Time 25m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups pimiento-stuffed green olives
½ cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
½ teaspoon dried basil
1 tablespoon lemon juice
¼ cup olive oil

Steps:

In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

Nutrition Facts : Calories 55.7 calories, Carbohydrate 2.1 g, Fat 5.4 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 425 mg, Sugar 0.4 g

TAPENADE DIP

Tapenade Dip image

Categories Condiment/Spread Herb Olive Low Carb Fall Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
1 cup fresh basil leaves
6 canned anchovy fillets
2 tablespoons drained capers
2 garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
1/2 cup mayonnaise

Steps:

Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

TAPENADE

Tapenade image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

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.

TAPENADE AIOLI DIP

Tapenade Aioli Dip image

Provided by Valerie Bertinelli

Categories appetizer

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 head garlic
Canola oil, for drizzling
Kosher salt
1 large egg plus 1 yolk
1 tablespoon lemon juice (1/2 lemon)
1 teaspoon Dijon mustard
1 cup olive oil
1/4 cup pitted Castelvetrano olives, plus more chopped for garnish
1/4 cup pitted Kalamata olives, plus more for garnish
1 tablespoon drained capers, plus more chopped for garnish
1 tablespoon chopped fresh rosemary, plus more for garnish
1 teaspoon anchovy paste

Steps:

Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
Before serving, garnish the aioli with chopped olives, capers and rosemary.

TAPENADE

Tapenade image

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

Provided by Jim Clark

Categories Appetizers and Snacks Seafood

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Steps:

Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g

TAPENADE DIP (SALLYE)

TAPENADE DIP (SALLYE) image

This can be used as a dip or to stuff mushrooms, sun-ripened tomatoes or thin it slightly and toss with cold pasta. From The Silver Palate Cookbook by Julee Ross and Sheila Lukins, still and always two of my favority healthy chefs.

Provided by sallye bates @grandedame

Categories Other Sauces

Number Of Ingredients 10

Ingredients

1/2 cup(s) imported black olives, pitted
1/4 cup(s) imported green olives, pitted
4 medium anchovy fillets
1 clove(s) garlic
2 tablespoon(s) capers, thoroughly drained
2 tablespoon(s) oil-packed tuna, drained
1 tablespoon(s) lemon juice
1 cup(s) fresh basil leaves, rinsed and patted dry
1/4 cup(s) extra virgin olive oil
1/4 cup(s) mayonnaise (dukes, hellmans or homemade optional)

Steps:

Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in food processor. Process until smooth
With the motor still running, drizzle in the oil then add the mayonnaise and blend until a nice fluffy sauce. Taste and correct seasoning as necessary
Scrape dip into a serving bowl and cover. Refrigerate until ready to serve Tapenade will keep refrigerated for up to a week
Note: If fresh basil is not available, substitute 1 cup fresh parsley and 2 teaspoons dried basil. Good served with pita chips, individual leaves of endive as scoops, or garlic rounds