#tapenade

[communist-hatsunemiku]

MIKU MIKU TAPENADE RECIPE🫒🧄🍋🧂🐟🥄

ingredients and their measurements(approximate)

-kalamata olives, pitted, 1 cup

-castelvetrano olives, also pitted, 1 cup (you can use only one of these types of olives, I like using both!)

-capers, 1 tablespoon

-anchovies, 3-4 filets (very salty, very yummy, this ingredient has all the saltiness you need, probably)

-garlic, 2-3 cloves, crushed

-fresh chopped herbs(thyme, basil, parsley, the choice(s) are yours, I did approx. a teaspoon each of basil and parsley)

-black pepper to taste

-lemon juice, 1-2 teaspoons

-lemon zest

-olive oil! this you're going to be eyeballing👁️

1. Combine everything(except the lemon zest and olive oil) into a food processor/blender*

2. Give the mixture a couple pulses, but do not fully puree just yet.

3. Start drizzling in the olive oil, then blending until the tapenade is at a smooth consistency(if I had to guess, you'll end up using maybe half a cup of oil, maybe a little less. just add a bit at a time and blend, you'll get there)

4. Basically done! transfer the tapenade to a bowl and grate some lemon zest on top. It's even better when you let the tapenade sit in the fridge for a few hours(pour a layer of olive oil on top when storing, like you would with pesto)

Eat this on toasted baguette, roasted chicken, salmon, eggs, sandwiches! It's the most amazing charcuturie board item. Also this recipe can be doubled or tripled to make larger batches! This has been Miku Miku recipe corner.

*you can probably very finely chop and mix the ingredients by hand if you do not have a food processor. Just will take longer! Think mortar and pestle type situation.

[fattributes]

Moroccan Baked Feta with Olive Tapenade

[chefcarolb]

A taste of Southern France! Bold, intensely-flavored Artichoke Tapenade is a twist on traditional Provencal tapenade and the perfect addition to your charcuterie or cheese board!

https://www.fromachefskitchen.com/artichoke-tapenade/

[jhesite]

[morethansalad]

Cretan Barley Rusks (Vegan)

[paulpingminho]

[selbstgemacht-derfoodblog]

Würzige schwarze Olivenpaste, die sich perfekt als Brotaufstrich, Dip oder Beilage eignet. Unser einfaches Rezept wird in 10 Minuten aus Oliven, getrockneten Tomaten und Walnüssen zubereitet. Mit kostenlosen Etiketten zum Aufbewahren und Verschenken für die Olivenpaste.

[askwhatsforlunch]

Mediterranean Vegetable Pizza (Vegan)

This beautifully fragrant Mediterranean Vegetable Pizza is delicious with gorgeously roasted veges, and suitable for you vegan friends (or your Mum who developed a cow's milk allergy!) A simple, yet hearty and tasty dish for your Saturday night; have a good one!

Ingredients ( makes 1 pizza):

3 tablespoons olive oil

1 heaped teaspoon Herbes de Provence 

half a dozen leaves fresh Basil

a small aubergine, rinsed

a small courgette, rinsed

a small yellow or red Bell Pepper, rinsed

1/3 red chili pepper

1 garlic clove, minced

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

255 grams/9 ounces Pizza Dough

2 heaped tablespoons black or Green Olive Tapenade

half a dozen black olives

Chili and Herb Oil

In a large, deep skillet, heat olive oil over a high flame.

Add Herbes de Provence, and fry, 45 seconds.

Finely chop Garden Basil, add to the skillet, and cook, 1 minute more.

Cube aubergine, and stir into the skillet. Fry, coating in oil and herbs, 3 minutes.

Cube courgette, and stir into the skillet, too. Cook, a couple of minutes more.

Halve and seed Bell Pepper, and cut into thin strips. Stir into the skillet.

Thinly chop red chili pepper, and stir in as well. Stir in minced garlic.

Season with fleur de sel and black pepper, and reduce heat to medium. Cover with a lid, and cook, a few minutes more, until vegetables are just tender.

Remove from the heat and let cool slightly.

Preheat oven to 250°C/485°F. Line a baking tray with baking paper.

On a lightly floured surface, roughly roll out Pizza Dough (you can also hand-stretch it, if you prefer. Place Pizza Dough onto prepared pizza pan or baking tray.

Generously spread Tapenade onto Pizza Dough, just leaving out the edges.

Arrange vegetables onto the dough, scatter black olives on top, and drizzle with a little Chili and Herb Oil.

Place pizza in the hot oven, and bake, at 250°C/485°F, for about 14 to 17 minutes, until crust is beautifully golden.

Serve Mediterranean Vegetable Pizza immediately, with a glass of chilled, crisp C��tes de Provence Rosé.

[icleanedthisplate]

Christmas Party Buffet (Prime Rib, Macaroni & Cheese Martini, Chicken w/Tapenade). Arkansas Museum of Fine Arts Catering. 12.15.2023.

NOTE TO SELF: All of it was good, especially for party food, but the highlights were the prime rib and the tapenade. The macaroni was surprisingly good when loaded up with the tomatoes, bacon, and chicken. Well, I guess that shouldn't have been a surprise.

Currently ranked 2nd of 16 December meals.

[bbqbastard]

Feestelijke Gerookte Zalm met Veenbessen Tapenade

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges. I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way. What You’ll Need To Make Tapenade Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture. Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade. Fresh Basil Leaves: Add herby freshness that balances the salty components. Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit. Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe. Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy. Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.) Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed. Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage. You May Also Like Print Tapenade ⅓ cup extra-virgin olive oil 3 large cloves garlic, peeled and halved¼ cup packed fresh basil leaves1 cup Castelvetrano olives, drained and pitted (see note)2 tablespoons capers, drained and rinsed1 teaspoon anchovy paste1 teaspoon lemon zest, from 1 lemon1 tablespoon lemon juice, from 1 lemonFreshly ground black pepperSalt, to taste In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed. Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator. Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 257mgFiber: 1g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges. I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way. What You’ll Need To Make Tapenade Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture. Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade. Fresh Basil Leaves: Add herby freshness that balances the salty components. Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit. Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe. Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy. Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.) Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed. Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage. You May Also Like Print Tapenade ⅓ cup extra-virgin olive oil 3 large cloves garlic, peeled and halved¼ cup packed fresh basil leaves1 cup Castelvetrano olives, drained and pitted (see note)2 tablespoons capers, drained and rinsed1 teaspoon anchovy paste1 teaspoon lemon zest, from 1 lemon1 tablespoon lemon juice, from 1 lemonFreshly ground black pepperSalt, to taste In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed. Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator. Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 257mgFiber: 1g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges. I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way. What You’ll Need To Make Tapenade Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture. Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade. Fresh Basil Leaves: Add herby freshness that balances the salty components. Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit. Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe. Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy. Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.) Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed. Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage. You May Also Like Print Tapenade ⅓ cup extra-virgin olive oil 3 large cloves garlic, peeled and halved¼ cup packed fresh basil leaves1 cup Castelvetrano olives, drained and pitted (see note)2 tablespoons capers, drained and rinsed1 teaspoon anchovy paste1 teaspoon lemon zest, from 1 lemon1 tablespoon lemon juice, from 1 lemonFreshly ground black pepperSalt, to taste In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed. Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator. Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 257mgFiber: 1g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges. I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way. What You’ll Need To Make Tapenade Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture. Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade. Fresh Basil Leaves: Add herby freshness that balances the salty components. Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit. Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe. Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy. Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.) Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed. Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage. You May Also Like Print Tapenade ⅓ cup extra-virgin olive oil 3 large cloves garlic, peeled and halved¼ cup packed fresh basil leaves1 cup Castelvetrano olives, drained and pitted (see note)2 tablespoons capers, drained and rinsed1 teaspoon anchovy paste1 teaspoon lemon zest, from 1 lemon1 tablespoon lemon juice, from 1 lemonFreshly ground black pepperSalt, to taste In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed. Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator. Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 257mgFiber: 1g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[morethansalad]

Olive Tapenade (Vegan)

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This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges. I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way. What You’ll Need To Make Tapenade Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture. Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade. Fresh Basil Leaves: Add herby freshness that balances the salty components. Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit. Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe. Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy. Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.) Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed. Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage. You May Also Like Print Tapenade ⅓ cup extra-virgin olive oil 3 large cloves garlic, peeled and halved¼ cup packed fresh basil leaves1 cup Castelvetrano olives, drained and pitted (see note)2 tablespoons capers, drained and rinsed1 teaspoon anchovy paste1 teaspoon lemon zest, from 1 lemon1 tablespoon lemon juice, from 1 lemonFreshly ground black pepperSalt, to taste In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed. Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator. Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gCholesterol: 1mgSodium: 257mgFiber: 1g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link