OLIVE TAPENADE - By RECIPE30.com
Get full recipe here
There's endless amount of uses to this flavoursome spread. You can certainly buy it, but why pay more for inferior products when it's so simple to make. Make it smooth, make it coarse, it's up to you but you can use it on fish, pasta, dips, crostini bread and so much more, keep a jar handy in your fridge. It simply makes everything taste better!
Olive Tapenade
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
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Easiest BLACK OLIVE TAPENADE RECIPE. Incredibly TASTY and HEALTHY SPREAD all at the same time.
This is the easiest black olive tapenade recipe and perfect to serve as a healthy party appetizer spread. Just a handful of pantry ingredients and one minutes in the blender to make this incredibly flavorful, nutrient-packed spread.
INGREDIENTS
1-2 cloves of garlic
1 cup pitted salt-cured black olives
½ cup oil-packed sun-dried tomatoes
2 Tbsps capers
2 tsps brandy
2 tsps lemon juice
½ cup extra virgin olive oil
Parsley, chives or cilantro for garnish
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Sun-Dried Tomato Olive Tapenade Pesto
Full recipe:
I like to keep this sun-dried tomato olive tapenade pesto on-hand, so I can bring it to picnics and serve on a charcuterie board with crostini, I can toss it into pasta for a quick pasta salad, or on sandwiches, a grilled cheese or my eggplant panini (on tastefullygrace.com)! This tapenade pesto is so versatile. You'll want it in your fridge all summer long!
Instagram: @tastefullygrace
Tomaten tapenade maken
Is het borreltijd? Tijd voor toast met tapenade! Tomaten tapenade maken is een makkelijk klusje. Met dit recept ben je in 10 minuten klaar.
Geen recept meer missen | Abonneer je nu op Eetman
Voor het hele recept zie:
Ingrediënten voor ongeveer 200 gram tapenade:
- 2 eetlepels pijnboompitten (15 gram)
- 10 basilicum blaadjes
- 2 tenen knoflook
- 30 gram Parmezaanse kaas
- 0,5 kleine ui (30 gram)
- 35 gram tomatenpuree
- 90 gram zongedroogde tomaten (half potje van 300 gram)
- 2 eetlepels olie van de tomaten
- 10 Kalamata olijven zonder pit
- 1 eetlepel limoensap
- peper naar smaak
- zout naar smaak
Ook nodig
- staafmixer of blender