#olivetapenade

Olive Tapenade

Olive tapenade comes together in minutes with just pitted olives, sun-dried tomatoes, and fresh basil blended into a briny, herbaceous spread. Spread it on crackers or bread and the Mediterranean flavors sit right on the edge between salty and bright.

This Olive Tapenade is a zesty and flavorful condiment that adds a burst of Mediterranean-inspired taste to your charcuterie board. It's a perfect accompaniment to various cheeses, cured meats, and fresh bread. The combination of briny olives, tangy lemon, and aromatic herbs creates a delightful spread that will elevate your charcuterie experience.

Ingredients: 2 cups pitted black olives. 1/4 cup fresh parsley leaves. 2 cloves garlic, minced. 2 tablespoons capers. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Black olives that have been pitted, fresh parsley leaves, minced garlic, capers, lemon zest, and fresh lemon juice should all be put into a food processor. Pulse the mixture until it has the consistency you want. You can make it chunky or smooth, whichever you like. Slowly pour the extra-virgin olive oil into the food processor while it is running until the tapenade is well mixed and has a creamy texture. You can add salt and pepper to the tapenade based on your taste. Olives and capers can be salty on their own, so don't add too much salt. Put the olive tapenade in a bowl or other container that can be served, and then put it in the fridge for at least 30 minutes so that the flavors can mix. For a tasty and savory addition to your charcuterie board, serve the Olive Tapenade with different kinds of crackers, bread, cheese, and charcuterie.

Prep Time: 15 minutes

Cook Time: 0 minutes

This grilled ratatouille muffuletta is a vegan take on the traditional muffuletta sandwich. It is made with ciabatta bread, grilled vegetables, and olive tapenade, all of which are very tasty.

Ingredients: 1 large eggplant, sliced. 2 zucchinis, sliced. 2 yellow squash, sliced. 2 bell peppers, sliced. 1 red onion, sliced. 1 cup cherry tomatoes. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 1 loaf vegan ciabatta bread. 1/2 cup olive tapenade. Fresh basil leaves for garnish.

Instructions: Warm the grill up to a medium-high level. Add orange and yellow squash, bell peppers, red onion, cherry tomatoes, oregano, thyme, salt, and pepper to a large bowl. Toss the vegetables with the oil, vinegar, and herbs. About 8 to 10 minutes on each side, grill the vegetables until they are soft and slightly charred. Lay the ciabatta bread out flat and spread olive tapenade on both sides of each cut side. On the bottom half of the bread, put grilled vegetables. Then, put fresh basil leaves on top. Place the top half of the bread on top and gently press down to pack it down. Place the sandwich between two sheets of parchment paper or aluminum foil and seal it tightly. Allow the flavors to mix for 10 to 15 minutes. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Olive-Brined Chicken Sandwich with Olive Tapenade Lindsay is bursting with Mediterranean flavors. The chicken breasts are marinated in a tangy olive tapenade made with Lindsay black and green olives, garlic, capers, lemon juice, and olive oil, giving them a deliciously bold taste. Served on toasted buns with fresh lettuce, tomatoes, and red onions, this sandwich is perfect for a quick and flavorful meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Lindsay black olives, pitted. 1/4 cup Lindsay green olives, pitted. 2 cloves garlic, minced. 1 tablespoon capers. 2 tablespoons fresh lemon juice. 1/4 cup olive oil. Salt and pepper to taste. 4 sandwich buns. Lettuce leaves. Sliced tomatoes. Sliced red onions.

Instructions: Black olives, green olives, garlic, capers, lemon juice, and olive oil should all be put in a blender or food processor and mixed together. To make olive tapenade, blend the ingredients together until a rough paste forms. Salt and pepper the chicken breasts and put them in a shallow dish. Cover the chicken with olive tapenade by pouring it over it. Put it in the fridge with the lid on for at least an hour to marinate. Set the grill or grill pan over medium-high heat to heat it up. It's time to grill the chicken. Do it for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. For one to two minutes, until lightly golden, toast the sandwich buns on the grill. Put a lettuce leaf on the bottom half of each bun before putting the sandwiches together. Put grilled chicken breasts, tomato slices, and red onions on top. On the top half of each bun, spread more olive tapenade. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes