A versatile dip, spread, or topping, olive tapenade is hardly something you need a recipe for. This strong, delicious olive-based spread is made in a cinch, and the ingredients are so simple that you’ll be surprised by the complexity of this seemingly simple flavor combination. The applications are infinite: smear it on sandwiches and pizza, stir it into pasta, or dollop it onto pots of steamed seafood. I like using black kalamata olives to make it, but any flavorful black olive will do the trick.
Ingredient list for the Olive Tapenade Recipe
- 3 1/2 oz (100g) pitted black olives (Kalamata are best)
- 2 dried tomatoes in oil (well drained)
- A large teaspoon of capers
- 2 cloves garlic (germ-free)
- 3 tablespoons of olive oil
Directions
1. Mix everything — except olive oil — in a food processor or blender. Don’t pulse too much; it’s always good to have olive chunks remaining.
2. Transfer to a bowl and add olive oil. Mix with a fork, it’s ready. You can store tapenade in sterilized glass jars in your refrigerator for
Serve with slices of fresh or toasted bread as an appetizer or to accompany a soup.
Tips:
- Use fresh, good-quality olives.
- You can add a few drops of balsamic vinegar or 1-2 anchovy fillets.
Various uses for the olive tapenade:
Beyond crackers and dips, here are a few other uses for this delicious condiment:
- Grill steaks or fish and spread a spoonful over the top.
- Swirl tapenade into a simple soup.
- Rub tapenade under the skin of a roast chicken. Catch the drippings with roasted potatoes placed into the same roasting pan
Photo credit: © Eatwell101.com
Olive Tapenade Recipe
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 0 min
This delicious olive tapenade based spread is made in an cinch, and the ingredients are so simple that you'll be surprised by the complexity of this seemingly simple flavor combination.
Ingredients
- 3 1/2 oz (100g) pitted black olives (Kalamata are best)
- 2 dried tomatoes in oil (well drained)
- A large teaspoon of capers
- 2 cloves garlic (germ-free)
- 3 tablespoons of olive oil
Instructions
- Mix everything — except olive oil — in a food processor or blender. Don't pulse too much; it's always good to have olive chunks remaining.
- Transfer to a bowl and add olive oil. Mix with a fork, it's ready. You can store tapenade in sterilized glass jars in your refrigerator for
- Serve with slices of fresh or toasted bread as an appetizer or to accompany a soup.
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