Mix up a platter of three different tapenades with cheese and cracker pairings for an addictive party appetizer.
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 or Early California Black Ripe 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.
