Quick & Easy Recipes

Appetizer Recipe

Main Dishes Recipe

Salads Sides Recipe

Trio of Tapenades

25 mins

Mix up a platter of three different tapenades with cheese and cracker pairings for an addictive party appetizer.

RATING:
PREP: 25 mins
SERVINGS: 12
COOK: 0 mins
SKILL LEVEL: Easy
Ingredients

For the Lemon Artichoke & Garlic Green:
1 cup Pearls Specialties Garlic Stuffed Queen Olives
1 cup lightly packed chopped artichoke hearts (packed in water)
1/4 cup lightly packed chopped parsley leaves
2 teaspoons lightly packed chopped tarragon leaves
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Finely grated zest from 1/2 medium lemon
1/4 teaspoon freshly ground black pepper
Serving suggestion: whole-milk ricotta and flatbread crackers
For the Sun-dried Tomato Basil & Black Olive:
3/4 cup oil-packed sun dried tomatoes, drained and chopped
1/4 cup chopped lightly packed basil
2 tablespoons extra-virgin olive oil
2-3 teaspoons fresh lemon juice
1 large garlic clove, peeled and put through a press
1/4 teaspoon freshly ground black pepper
1 cup Pearls California Ripe Black Olives
Serving suggestion: crostini and fresh mozzarella balls
For the Kalamata Fig:
1/2 cup packed roughly chopped dried figs
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 large garlic clove, peeled and put through a press or minced
1/4 teaspoon freshly ground black pepper
1 cup Pearls Specialties Pitted Kalamata Greek Olives
Serving suggestion: fresh goat cheese and seeded crackers . Garnish with the parsley and pepper flakes and serve right away.

Cooking Instructions

For the Lemon Artichoke & Garlic Green:
In the bowl of a food processor or blender, pulse all the ingredients until combined into a chopped chunky paste. Cover and refrigerate for up to 1 week.
Serve with ricotta and flatbread crackers.
For the Sun-dried Tomato Basil & Black Olive:
In the bowl of a food processor or blender, pulse together the sun-dried tomatoes, basil, olive oil, lemon juice, garlic, and pepper until combined into a chunky paste. Pulse in the olives until just incorporated. Cover and refrigerate for up to 1 week.
Serve with crostini and fresh mozzarella balls.
For the Kalamata Fig:
In the bowl of a food processor or blender, pulse together the figs, olive oil, lemon juice, garlic, and pepper until combined into a chunky paste. Pulse in the olives until incorporated. Cover and refrigerate for up to 1 week.
Serve with seeded crackers and fresh goat cheese.

PEARLS PRODUCTS IN THIS RECIPE

Specialties
Garlic Stuffed

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