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Kalamata Olive Tapenade Recipe

Kalamata Olive Tapenade Ingredients

  • Kalamata Olive Tapenade
    Kalamata Olive Tapenade

    3 cloves garlic, peeled

  • 1 cup pitted kalamata olives
  • 2 tablespoons capers
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste

How to make Kalamata Olive Tapenade

  • Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
  • Kalamata Olive Tapenade Recipe is ready to serve.

Prep Time:15 Min
Ready In:15 Min

Fig and Olive Tapenade Recipe

Fig and Olive Tapenade Ingredients

  • Fig and Olive Tapenade
    Fig and Olive Tapenade

    1 cup chopped dried figs

  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup chopped kalamata olives
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/3 cup chopped toasted walnuts
  • 1 (8 ounce) package cream cheese

How to make Fig and Olive Tapenade

  • Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  • Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
  • Fig and Olive Tapenade Recipe is ready to serve.

Prep Time:15 Min
Cook Time:10 Min
Ready In:4 Hrs 25 Min