Lemon-Olive Tapenade
Who else goes for the salty goodies at the grazing table? I’ll take dips and spreads over chocolate cake any day. (Well, just save the cake for another day.) Olives are one of those “You can’t eat just one,” types of foods that I fall into the temptation every time. They are so good!
Let me preface by stating that this recipe was developed with specific Abingdon Olive Oil Company (AOOC) products in mind. I have worked purposefully with these products to put certain textures and flavors together.
I understand that this recipe may not win everyone over, but this could be a wonderful opportunity for other foodies like myself to experience new products with new flavors. AOOC carries excellent-quality products. I have never been disappointed. I mean, never. So, yes, this is a plug for their company!
My recipe is quite easy! A food processor is super-handy, but a good knife and a cutting board will work, too. Add a little elbow power into it, and it will be fine. You may feel a bit more of an accomplishment finely chopping all your ingredients. Either way, the flavors will be there and so will the smiles!
Enjoy!
Lemon-Olive Tapenade
Ingredients
- 1 cup Abingdon Olive Oil Company Lemon Rind-Stuffed Green Olives,
- 1/2 cup Kalamata olives, pitted
- 1/4 cup black, ripe olives, pitted
- 2 tablespoons brined capers, drained
- 1 teaspoon garlic, grated on a zester or finely minced
- 2 tablespoons fresh Mediterranean oregano leaves
- 1/2 cup Italian parsley leaves, loosely packed, see Notes
- 1 tablespoon lemon juice
- 1 teaspoon anchovy paste, see Notes
- 1/4 cup Abingdon Olive Oil Company Lemon Infused Olive Oil, link HERE
- 1/4 teaspoon freshly-cracked black pepper
- pinch kosher salt, or to taste
- crusty, French bread, sliced, toasted, for serving
- hearty crackers for serving
Instructions
- Place the olives, capers, garlic, oregano, and parsley in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Scrape the sides of the bowl if necessary in between pulsing.
- In a small bowl, whisk the lemon juice, anchovy paste, oil, and black pepper until well combined. Remove the lid of the food processor and pour the mixture evenly over the chopped olives. This will allow more even distribution of the ingredients with less pulsing, which results in a better textured tapenade. Taste for seasoning and adjust as desired.
- Scrape the mixture into a serving bowl and give it a good stir before serving.
- Serve with toasted French bread and/or hearty crackers.
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