Looking for a green olive appetizer?

Question

We were at a real nice Italian hall for a holiday party Friday night. They had a green olive appetizer with finely chopped green olives, a hint of garlic and I don't know what else. And you put in on a tortilla chips, or pizza dough like stuff. Any help?

Answer 1

Green Olive Tapenade

Servings: Makes about 1 cup

Ingredients
1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic cloves, minced
1 teaspoon fresh lemon juice

1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro

Assorted crackers
Toasted baguette slices


Preparation
Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve tapenade with crackers and toasted baguette slices.

Add garlic to taste if you wish

mmmmm mmmmmmm good

Answer 2

Green Olive Crostini

FAST
HEALTHY

TOTAL TIME: 15 MIN
MAKES 8 CROSTINI

ingredients

4 garlic cloves, peeled and smashed
2 1/2 cups large green pitted olives, such as Sicilia (3/4 pound)
2 tablespoons capers, rinsed and drained
1/2 cup extra-virgin olive oil
8 large slices of crusty bread

directions

Preheat the oven to 400°. In a food processor, process the garlic, olives, capers and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
MAKE AHEAD The olive paste can be refrigerated for 2 days. Let return to room temperature before using.

http://www.foodandwine.com/recipes/green-olive-crostini
(*-*)

Answer 3

Sounds like Olive Tapenade -

Serves 4:
2 cups pitted oil-cured green olives
3 tablespoons drained capers
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 cloves garlic (or more if you wish!)
2 teaspoons fresh thyme or 1 teaspoon dried thyme

Pulse all ingredients in food processor until mixture is coarse but uniform. Leave in Refrigerator for 3 hours to allow various ingredients to fuse.

Also, bear in mind anchovies are quite popular in tapinade in certain parts of Italy (so it may have had this salty taste to it?).
Hope your not pesco-veggie ;-)

Answer 4

Olive Puffs

INGREDIENTS
24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
Bake for 20 minutes, or until golden brown.

Answer 5

GREEN OLIVE RELISH
1 1/2 cups pimiento-stuffed green olives (7 oz), drained, patted dry, and finely chopped
2 garlic cloves, minced
1 cup chopped fresh cilantro
5 tablespoons extra-virgin olive oil
1 teaspoon whole-grain Dijon mustard

Answer 6

GREEN OLIVE TAPENADE
1/2 cup pitted cured green olives
2 cloves garlic
1/2 teaspoon capers
1 oil or salt-packed anchovy fillet
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil