Time 10m Yield 8 Number Of Ingredients 4 Steps:
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Time 5m Yield makes 1 small jar Number Of Ingredients 6 Steps:
Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Yield Makes 1 heaping cup Number Of Ingredients 11 Steps:
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.
Time 15m Yield 8-12 serving(s) Number Of Ingredients 6 Steps:
Mix well and chill for a minimum of 2 hours (overnight is best). Serve with crackers or crispinis – OR – Use it as a spread on cold-cut or deli sandwiches.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don’t use your fingers) and empty the olives out into a bowl. You can skip this step if you want and just go to the next one; it’s up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an “O” shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers. Once you’re done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don’t have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don’t pulverize the olives; you’ll still want some pieces with a “C” shape. Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives. Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed. You’re done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!
Number Of Ingredients 6 Steps:
Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.
Time 10m Yield Makes 1 1/2 cups Number Of Ingredients 6 Steps:
In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped. With the motor running, add olive oil; process until a paste forms.
Time 5m Yield 12 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine all the ingredients. Spread on crackers or bread.
More about “black olive spread recipes”
Yield Makes about 1 1/4 cups Number Of Ingredients 6 Steps:
In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.
