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Black Garlic, Olive & Roasted Pepper Tapenade

By Amee Livingston 7 Comments

This month’s Recipe Redux theme is about cooking with a new or exotic ingredient to kick-off 2016.  I love this kind of challenge, experimental recipes are my favorite!  I’m sharing a Black Garlic, Olive & Roasted Pepper Tapenade that’s not only utilizing a unique ingredient, but it’s incredibly delicious!

I read in one of the hoity-toity food magazines (can’t remember which one) that black garlic was one of the “it” ingredients to cook with this year.  Well, I want to be a part of the “cool cooking club”, so I couldn’t resist the challenge.  Not to mention, I was incredibly curious to taste it.

It was described as being sweeter than regular garlic and so mild that you can eat the clove.  It’s actually garlic that has been heated over several weeks and results in a very deep caramelization, hence the black color and sweet, rich flavor.  When I opened the container, the smell kind of reminded me of beef bouillon, mushrooms and roasted garlic all together.  It wasn’t over powering, just very aromatic.  It’s not an easy find, either, so I ordered it from Amazon (*see link below to grab yours and hey, it’s an affiliate link so you also help support me…win.win!;)

The texture of these cloves is definitely different, sort of dense and jelly-like.  You don’t press these in a garlic press, they are best chopped and added to your favorite dish.  Also, try eating it all by itself, or whip up this super easy Black Garlic, Olive and Roasted Pepper tapenade for your next party!

Black Garlic Tapenade recipe

black garlic tapenade platter feature
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Black Garlic, Olive & Roasted Pepper Tapenade #TheRecipeRedux
Prep Time
5 mins
Total Time
5 mins
 
Servings: 8 -10
Ingredients
  • 3 cloves of black garlic
  • 2 tbsp capers
  • 1/2 cup roasted red peppers in the jar
  • 1/2 cup pitted green olives
  • 1/2 cup pitted kalamata olives
  • 2 tbsp lemon juice
  • 1/2 tsp dried parsley
  • 1 tsp dried basil
  • 2 1/2 tbsp extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Add all ingredients in the bowl of a food processor and pulse until combined
  2. Serve with sliced cucumbers, crackers or crostini

Black garlic tapenade

Make this simple and unique appetizer for your next party, or whip up your own amazing creation with this fun, trendy new ingredient.

black garlic tapenade platter

Don’t miss all these other great recipes from my Recipe Redux friends below!

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January 21, 2016 Filed Under: Appetizers, Gluten Free, Paleo, Recipe Redux Tagged With: Appetizer, black garlic, garlic, healthy appetizer, olives, Recipe Redux, roasted peppers

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Comments

  1. Rebecca @ Strength and Sunshine says

    January 21, 2016 at 9:15 pm

    Black garlic is one of my favorite “secrets”! It’s so rich and balsamic like, not over powering, I just love it!

    Reply
    • Amee Livingston says

      January 22, 2016 at 11:34 pm

      Right?! I love it! So good!!

      Reply
  2. Jenny D says

    January 22, 2016 at 4:12 pm

    I’m obviously not part of the cool kids club as I’ve never heard of black garlic haha. But now I’m intrigued and that tapenade is making me drool. Thanks for introducing me to something new!

    Reply
    • Amee Livingston says

      January 22, 2016 at 11:33 pm

      Ha ha, I’m really not either Jenny, just trying to keep up! 😉 Thank you, it’s so yummy!

      Reply
  3. Sonali- The Foodie Physician says

    January 22, 2016 at 9:55 pm

    This tapenade looks awesome- super flavorful!! When I was in culinary school I competed in a mystery basket cook off and one of the secret ingredients was black garlic. It was first time I had tasted it…I loved it and have been a big fan since!

    Reply
    • Amee Livingston says

      January 22, 2016 at 11:33 pm

      What did you cook with it, Sonali? I love it!! It’s definitely a favorite new ingredient for me!

      Reply
      • Sonali- The Foodie Physician says

        January 24, 2016 at 7:11 pm

        Crab cakes 🙂 http://www.thefoodiephysician.com/2010/05/my-grey-poupon-weekend.html

        Reply

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