Time 20m Yield 6 servings Number Of Ingredients 10 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.
Time 25m Yield 20 Number Of Ingredients 10 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.
Time 5m Yield 10 Number Of Ingredients 12 Steps:
Gather the ingredients. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed. Serve the olive spread on baguette slices or with fresh crudités. Enjoy!
Time 10m Yield Approximately 1 to 1 1/2 cups Number Of Ingredients 7 Steps:
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Time 5m Yield About 3 cups Number Of Ingredients 12 Steps:
Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.
Yield Makes 1 1/2 cups Number Of Ingredients 8 Steps:
Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.
Time 25m Yield 20 Number Of Ingredients 10 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.
Time 15m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Press the garlic into the lemon juice or if you don’t have a garlic press, mince and put it into the lemon juice, while you prepare the other items. Put the rest of the ingredients into a food processor and process into a finely chopped paste. Put in a bowl and mix in the garlic, lemon juice and olive oil well. Serve with bread slices.
