Tapenade

Tapenade

Ingredients:
1/2 cup variety of Black Olives, pitted
1/2 cup variety of Green Olives, pitted
1 Peperocini or Banana Pepper, de-seeded
2 cloves Garlic, minced
1 Tbsp Capers
2 Tbsp Olive Oil
1 tsp Lemon Juice
1 tsp Anchovy Paste (optional)
1/4 tsp Black Pepper

Directions:

  • Combine all ingredients into a food processor and pulse. You want a minced-grainy consistency.

Makes about 1 1/2 cups.

Serve with bread or crackers or use as a topping on grilled meats.

NOTES: Tapenade comes from the Provençal region of Southern France, finding its name from the provençale word for capers, tapéno.
With regards to the types of Olives used… you can use any variety you choose. I like Kalamata Olives and Manzanilla Olives, but it is completely up to your tastes and cultivar availability. You can even use “Spanish Olives” with pimentos in the middle–gives it some color. I would probably not use a cheese-stuffed Olive, however.
I am not always a fan of Anchovies, and feel strongly that if you do not like ’em, leave ’em out.

Variations:
M›Ṽ/Ɣ – Leave out the Anchovy Paste.

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One CommentLeave a comment

  1. Olives on Foodista


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