Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, olive tapenade quesadilla. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Place the garlic cloves into a blender or food processor; pulse to mince. Olive Tapenade is an easy accompaniment to make that elevates any meal. Pair with baguette or crackers on a cheese board, serve with roast chicken, and more.
Olive Tapenade Quesadilla is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Olive Tapenade Quesadilla is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook olive tapenade quesadilla using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Olive Tapenade Quesadilla:
- Make ready 1 handful stoned green olives
- Make ready 1 handful stoned black olives
- Make ready 1 handful walnuts
- Prepare 1 tablespoon capers
- Prepare 3 tablespoons grated Parmesan
- Prepare 2 sprigs fresh rosemary
- Get 1 good glug of extra virgin olive oil
- Make ready 4 soft tortillas
- Prepare 70-100 g tuna mayonnaise (optional)
Tapenade is a fantastic olive spread that is very easy to make at home. Learn how simple the recipe is and get Tapenade is a rich olive spread that was popularized in the Mediterranean, and today it's a. This olive tapenade is a quick and easy appetizer, perfect for pairing with a glass of wine from the What is a Tapenade? To pair with the wine, we made a traditional Languedoc style olive tapenade.
Steps to make Olive Tapenade Quesadilla:
- 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!
Ditch the jar and make your own Provençal tapenade instead. Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. I'd rank this olive tapenade near the top, as its heart-healthy, not too heavy and absolutely delicious. A tapenade is a spread usually made from crushed olives and capers. While it likely originated in the.
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