WebPlace 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 …
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WebIn a small food processor, add kalamata and green olives, capers, and fresh parsley. Pulse 8 times, or until it is chunky. Next, add olive oil, scrape down the bowl, …
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Zest the lemon and squeeze out 1 tablespoon of the lemon juice. Add the capers, garlic, anchovies, lemon zest, 1 tablespoon of lemon juice, crushed red pepper flakes, thyme and olive oil. Secure the lid and pulse to process the the tapenade until relatively smooth and well blended.
Delightfully fresh Meyer Lemon Tapenade (olive tapenade)one of the fastest appetizer recipes, and has many other uses in your cooking! Combine all ingredients (except olive oil) in a small food processor, pulse 8 times. (or if doing by hand, finely chop green and kalamata olives, capers, and parsley on a cutting board.
Olive Tapenade is an easy accompaniment that can be enjoyed as an appetizer, as an addition to Antipasto Platters or cheese boards, or with main course meats like Chicken Milanese. It’s like a fancier version of Marinated Olives and has tons of uses. It only takes 5 minutes to make! Tapenade is so, so under appreciated, if you ask me.
Kalamata tapenade is briny, lemony and fresh. It’s briny from the triple exposure of olives, capers and anchovies, lemony because the lemon zest and juice is noticeable and the fresh thyme gives the olive dip an herbal finish.