Tapenade Three Ways

Tapenade Three Ways

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Serves: Up to 8 people

Can be made with these products:

Ingredients

Black Olive Tapenade

  • 200g (8oz) black olives (pitted)
  • 60ml (4tbsp) capers
  • 2 clove garlic (chopped)
  • 4 anchovies
  • 60ml (4tbsp) lemon juice
  • 60ml (4tbsp) olive oil
  • Salt and freshly ground pepper

Fig and Olive Tapenade with Walnuts

  • 1 cup stemmed figs (chopped)
  • ½ cup water
  • 45g black olives in brine (chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp capers (drained)
  • 2 teaspoons fresh thyme (chopped)
  • Fresh thyme sprigs
  • Walnut pieces

Roasted Red Pepper Tapenade

  • 1 ½ garlic cloves (peeled)
  • 2 cups water
  • 1 cup roasted sweet red peppers (drained)
  • ¼ cup blanched almonds
  • ¼ cup tomato paste
  • 1 tbsp olive oil
  • Pinch of salt and pepper
  • Fresh basil

Method

Black Olive Tapenade

  • Add all of the ingredients to the Kenwood Triblade beaker.
  • Attach the standard Triblade attachment and lower it into the beaker at a slight angle. Blend the ingredients together for approximately 10 to 15 seconds to create a smooth paste texture.
  • Serve on toasted bread or crudité for dipping.

Fig and Olive Tapenade with Walnuts

  • In a saucepan cook the chopped figs and water over a medium heat until all the liquid has gone and the figs are soft. Transfer the figs to the Kenwood Triblade beaker.
  • Mix in olives, extra virgin olive oil, balsamic vinegar, capers and chopped thyme.
  • With the blending wand, lightly blend all the ingredients. There should still be visible pieces of fig, olives, and a few capers. Taste, and add salt and pepper if preferred. At this point the tapenade can be refrigerated for up to 3 days. Serve at room temperature with fresh crusty bread.

Roasted Red Pepper Tapenade

  • In a small saucepan boil 2 cups of water and add the garlic cloves. Cook for 6-8 minutes then remove and pat dry. 
  • Put the cooked garlic, sweet red peppers, blanched almonds, tomato paste, olive oil, salt and pepper in the Kenwood Triblade beaker and use the wand to mix. 
  • Refrigerate for a couple of hours and serve at room temperature, sprinkling with fresh basil at the last minute.

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