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Hello Kathy, I honestly could not tell you the exact weight of this recipe, but it does make about 1 cup of olive tapanade, which is 5 ounces or about 1/3 of a pound, hope that helps , Your email address will not be published. Ymm ymm good. Most people won't think twice about serving basic cornbread when is on the table. Thanks for the recipe! Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture Next add 1 teaspoon of fresh lemon juice, 2 tablespoons of extra virgin Spanish olive oil and mix everything together Definitely going to try this! Add comma separated list of ingredients to include in recipe. If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link. Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I have to echo another reviewers comment about the appearance. I mixed everything together and put it in the fridge (the parts to my food processor were in the dishwasher), then processed it. Percent Daily Values are based on a 2,000 calorie diet. I like making all my calculations this way but thank you! Facebook Pin 1 Email. I just would like to know this serving amount how much it approximately makes in weight. About 2 minutes to read this article. !, could not keep eny for myself after party, made large bowl for about 25 people, all of it was gone by the time i got to the table, but i did get to try it and was Fantastic, and very easy to make. So, I had to find a way to make this classic appetizer without anchovies, yet still bring out that incredible flavor the original has. The flavor may be strong for some so what I do is add about 1 part black pearl olives and 3 parts kalamata olives. The biggest mistake you can possibly make when making this tapenade recipe is not making sure your olives are pitted before putting them in your food processor or using your favorite … Olive Tapenade Recipe: A Mediterranean Diet Staple - Dr. Axe I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. Notify me of follow-up comments by email. This tapenade is amazing, thanks so much for your comment Stacey . Required fields are marked *. After playing with different types of ingredients, I came up with what I think is, the greatest homemade olive tapenade ever! Drizzle in olive oil and pulse a few … Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely … Congrats! Even better than the restaurant version that I'm used to! Great recipe. I love this! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I didn't have kalamata olives so I used a tin of green olives that I had on hand. I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Amount is based on available nutrient data. YUM! Great video! Take care. It looked like something from the bottom of a canal. Welcome to Spain on a Fork! Yecch, grey muck. The black olives are also cheaper so that also saves on the cost. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect! Season to taste with salt and pepper. Squished out the pits perfectly. Info. Salud! I created this blog to share with you Spain´s famous dishes as well as other Spanish influenced recipes....Read More, Spain on a Fork https://www.spainonafork.com/, The ICONIC Spanish Huevos Estrellados from Casa Lucio in Madrid, Spanish Chickpea Stew | A Timeless Spanish Dish, My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters, The Famous Spanish Garlic Shrimp | Gambas al Ajillo from Madrid, How to Make 4 Thanksgiving Side Dishes that will Steal the Show, (1/2) Cup Pimento Stuffed Spanish Green Olives, Grab 1/2 cup of black pitted olives, 1/2 cup of green spanish olives and 2 tablespoons of capers, add to a strainer and rinse with water, then pat dry, Finely mince 1 clove of garlic, add it to a mortar, add the olives and capers to the mortar, and start to pound with a pestle until you form a paste, Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture, Next add 1 teaspoon of fresh lemon juice, 2 tablespoons of extra virgin Spanish olive oil and mix everything together, Cover the olive tapenade with some seran wrap and add it to the fridge for at least 1 hour to let all the flavors develop. yummy. Information is not currently available for this nutrient. Guess it's a good thing I am the only one who eats olives in this house! this link is to an external site that may or may not meet accessibility guidelines. ), so I make my tapenade without … Oh my. Watch the video below on how to make this homemade olive tapenade and be prepared to feast your taste buds. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. So this quick and easy tapenade is perfect for me to whip up. Allrecipes is part of the Meredith Food Group. This recipe uses simple ingredients and is super easy to make. Place the garlic cloves into a blender or food processor; pulse to mince. Serve with some garlic toast or pita chips and enjoy! Save my name, email, and website in this browser for the next time I comment. Does anyone have any great sardine recipes? My name is Albert Bevia, born in Valencia, Spain, raised in southern California and now living back in Spain. I will make it again for sure. I tossed it. Pulse 2 to 3 times until coarsely chopped. I should have known better than to do this in a blender. Shrimp too! 81 calories; protein 0.5g 1% DV; carbohydrates 2.5g 1% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 359.3mg 14% DV. Place the garlic cloves into a blender or food processor; pulse to mince. Now, there are so many different ways to make an olive tapenade, and most recipes call for anchovies, and let me tell you I LOVE anchovies….but not in my olive tapenade. :o). It turned out to be really tasty. Nutrient information is not available for all ingredients. Jump to Recipe Print Recipe. It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Toast some bread and serve. You saved Kalamata Olive Tapenade to your. Hello there I really want to make this and it sounds delicious! Please leave them in the comments below! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. goes great with goat cheese and rice crackers! Your daily values may be higher or lower depending on your calorie needs. My husband ate it all in one sitting. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I'll make it again. Traditionally, olive tapenade is made with sardines (or, sometimes, anchovies, I think), but that is one childhood aversion I haven’t been able to move past (yet, but I’m trying. I'll retry but finely hand-chopped instead. WOW, Perfect Tapenade!!!! From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. I used a Mediterranean olive mix, which worked fine. There are few appetizers that really stand out for me, and a good homemade olive tapenade is definitely on my list. Highly recommend, will make this again over and over, thanks, John. I really like that you used the mortar so there was still a great texture. Love it so much I was eating it from the food processor without any bread. On a side note, everyone uses a food processor to make olive tapenade, I went old school and made it in the mortar, it gives it a chunkier texture, and in all honesty, it taste better. Add comma separated list of ingredients to exclude from recipe. 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