Olive Tapenade Quesadilla. .make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon Nutritional Information. Learn how to make Grilled Shrimp Tapenade Quesadillas. Quickly and carefully turn quesadillas, using a large, wide spatula.
Pair with baguette or crackers on a cheese board, serve with roast chicken, and more.
Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer.
This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! vegan gluten free.
You can cook Olive Tapenade Quesadilla using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Olive Tapenade Quesadilla
- Prepare 1 handful of stoned green olives.
- Prepare 1 handful of stoned black olives.
- You need 1 handful of walnuts.
- It's 1 tablespoon of capers.
- It's 3 tablespoons of grated Parmesan.
- Prepare 2 sprigs of fresh rosemary.
- You need 1 of good glug of extra virgin olive oil.
- You need 4 of soft tortillas.
- It's 70-100 g of tuna mayonnaise (optional).
Spread some black olive tapenade on whole wheat bread; add sliced tomatoes, crumbled feta, thinly sliced onions and cucumber. This tapenade will also make a delicious condiment on sandwiches. Use any leftovers as a savory variation on mayonnaise. For a true taste of Provence, this classic tapenade recipe, a mildly seasoned olive spread, is the easiest and most versatile dish to make.
Olive Tapenade Quesadilla step by step
- Combine the olives, capers, walnuts, Parmesan and rosemary in a pestle and mortar, add a good glug of oil and grind to a rustic consistency. Only use the tips of the rosemary not the stalks. Use more olive oil if required so that it's not too dry. Add a good grind of black pepper to taste..
- Lay out two tortillas on a chopping board and spoon the mixture on, spread even across and near to the edges. Add the tuna mayo on top if you feel like it and spread evenly. Lay another tortilla on top of each to make a "sandwich"..
- In a medium hot frying pan add the tiniest drop of olive oil, put the quesadilla and work it around. I'll try with a dry pan next time as I'm sure that will work too..
- Cook for a minute or so each side and keep turning so it takes on a nice colour but doesn't burn. When you're happy with the colour both sides remove, cut into quarters and serve..
- Let the good times roll!.
Store tapenade in the refrigerator in an airtight container. This aromatic, decadent spread is made with black or green olives. The original recipe includes four essential Mediterranean ingredients - chopped olives, anchovies, capers, and olive oil. Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. Sun-Dried-Tomato Tapenade Omit black olives, parsley and thyme.
