148770 arte olive tapenade Recipes

well-cured pitted green olives, well drained, anchovy fillets, drained, chopped fresh garlic, capers, drained, olive oil, fresh lemon juice, cayenne pepper, black pepper, salt (optional)

kalamata olives, pitted, garlic cloves, pine nuts, roasted red pepper, seeded and drained, salt and pepper, to taste, extra virgin olive oil

black olives , with pits to ensure more flavor, garlic clove, anchovy fillets, salt, fresh ground black pepper, extra virgin olive oil, lemon , juice of

garlic clove, chopped, pitted black olives, anchovy fillets, fresh thyme, chopped or 1/4 tsp dried thyme leaves, lemon juice, olive oil

pitted green olives (about 40), drained capers, garlic, minced, olive oil, lemon juice, dried oregano leaves, crushed, ground black pepper, sourdough , rosemary or french bread, cut into 1-inch slices

brine-cured green olives such as cerignola or picholine, pitted, canned flat anchovies, drained bottled capers, garlic clove, minced, extra-virgin olive oil

mixed olives, pitted (if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain), peppadews (or roasted red peppers or sundried tomatoes, rehydrated--your choice), garlic, capers, anchovy fillet, or a touch of paste(optional), squirt of lemon juice, fresh parsley , basil or cilantro(your choice), quality olive oil (omit this if using deli olives..you really shouldn t need it)

frozen puff pastry (2 sheets), thawed, green- or black-olive tapenade, ripe medium tomatoes, preferably assorted colors , cut into 1/4-inch slices, fresh mozzarella cheese, thinly sliced, fleur de sel or coarse kosher salt, extra-virgin olive oil, balsamic vinegar, fresh basil leaves, green or black olives, pitted, sliced

very large romaine lettuce leaves, green olive tapenade, halibut fillets (1 in. thick ), olive oil, lemon wedges

sheets frozen puff pastry, thawed, flour , for dusting, black olive tapenade, tomatoes, halved, sun-dried tomato, grated parmesan cheese, fresh basil leaves

pitted green olives, anchovies, rinsed and dried, capers, rinsed, garlic, olive oil

lemon, garlic-stuffed green olives, drained capers, chopped fresh flat-leaf parsley, olive oil

green brine-cured olives , such as sicilian or picholine (about 5 oz), pitted and coarsely chopped, anchovy fillets, drained and coarsely chopped, drained capers, coarsely chopped fresh flat-leaf parsley, extra-virgin olive oil, cognac, cognac

salmon filet, salt and pepper to taste, olive oil, white wine, kalamata olive tapenade , recipe follows, sauteed spinach, champagne vinaigrette , recipe follows, chervil leaf for garnish, champagne vinaigrette, chicken broth, champagne vinegar, dijon mustard, shallot, minced, garlic clove, minced, olive oil, honey, salad oil, salt and white pepper to taste, tomato concasse, italian parsley, finely chopped, chervil, finely chopped, chives, finely chopped, tarragon, kalamata olives, pitted, garlic cloves, olive oil, salt to taste

easy olive tapenade , recipe follows, mayonnaise, country-style french or italian bread, such as pugliese, rare roasted leg of lamb, thinly sliced, kosher salt, freshly ground black pepper , to taste, two or three handfuls arugula, mixed olives, pitted and minced, garlic cloves, minced, minced fresh italian parsley, minced fresh basil, minced anchovy fillet, salted capers, rinsed and dried, minced lemon zest, freshly ground black pepper , to taste, extra virgin olive oil

mashed potatoes , ro room temperature, smoked gouda cheese (smoked cheddar cheese or feta are substitutes), flour, fresh cilantro (dill, tarragon or chopped green onion can be substituted), freshly ground cracked black pepper, egg, water, ground dry breadcrumbs, olive oil, sour cream, olive tapenade, prepared horseradish (or 1 tsp ground cumin)

potatoes , about 5 oz each, well-scrubbed, red wine vinegar, extra virgin olive oil, divided, bay leaf, black peppercorns, coarse salt, black olive tapenade

zucchini , sliced lengthwise in 3/8-inch thick slices, fresh summer slicing tomato, cored and sliced in thin wedges and seeds removed (beefsteak tomato), water, lemon juice, fresh french haricots vert (about 2 1/2 cups) or 1/2 lb fresh green beans, ends trimmed (about 2 1/2 cups), red radishes, sliced paper thin, black olive tapenade (see suggested recipes below), canned garbanzo beans (optional) or 14 1/2 oz cannellini beans (optional) or 14 1/2 oz kidney beans, drained (optional)