Olive Tapenade is very versatile and very easy to make. You just process all ingredients together until you reach the desired texture. I know it's easier to buy ready-made tapenade but I have never found anything better than a homemade tapenade.
There is a basic recipe for this tapenade, but to make it richer there are five other ingredients that you can add. I like the enhanced version better.
Tapenade made with black olives only is typically more bland than tapenade made with a combination of green and black olives.
The name tapenade comes from the Provençal region of France as tapenas is the word for capers. In the south of France tapenade is usually an appetizer served with bread.
You can have olive tapenade as part of a main dish. Here are some ideas:
- Place a spoonful of tapenade over grilled/broiled chicken or fish.
- Toss with cooked pasta and fresh herbs.
- Put a bit on top of a Caprese Salad.
- Make slits on chicken breast and stuff with some tapenade before baking.
- Make a sandwich: Focaccia bread, salami, cream cheese (or another cheese), tomato slice and tapenade. Yum!
Bet you're hungry now : )
This is what you need for the BASIC tapenade:
- 1 can (6oz or 1 cup) pitted black olives
- 2 tablespoons capers drained
- 1 anchovy fillets drained and patted dry
- 2 small garlic cloves peeled sliced
- 1 tablespoon fresh parsley
- 1 teaspoon lemon juice
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon Dijon mustard
- 2 sprigs fresh thyme chopped
- 1/8 teaspoon crushed red pepper or chili pepper
- 1 teaspoon cognac or brandy
- 1/4 teaspoon red wine vinegar
You can also use half black and half green olives
What To Do:
Combine all ingredients in the bowl of a food processor.
Process/pulse until desired texture.
You can also make it in a Nutribullet or something similar.
what can go wrong: you blend it for too long and the tapenade is too pasty.
I like to serve it with fresh crusty bread but you can also serve it with crackers, toast and cut vegetables. It also goes well with goat cheese.