Olive Tapenade
It is ridiculously easy to make! No cooking, which I can hear everybody say, “Amen!” You let the food processor do the “work” for you. However, if you do not have a food processor, never fear. You can use a sharp chef’s knife and a good cutting board and chop the ingredients by hand.
If you’re a follower and reader of mine, you know that I LOVE to throw in a little flair here and there to the classics. Yes, sometimes it’s not warranted, but it is certainly fun to see what you can recreate!
I didn’t omit the basics of olives, capers, some fresh herbs, an acid (like lemon juice or a vinegar), and an oil because they are the foundation of a classic Tapenade. I did add a few ingredients to give some “oomph,” such as fresh oregano, roasted red pepper (for color and flavor), and anchovy paste to give a little more of that “pleasant savory taste” of umami.
It’s imperative to use an excellent-quality olive oil. I personally love the oils and vinegars from Abingdon Olive Oil Company. I have always been highly pleased with any product I have purchased. In this particular recipe, their lemon-infused oil would be divine!
I did not add the roasted red peppers to the food processor because I didn’t want them to completely fall apart; I wanted them to keep their pretty color and shape. You can throw them in for convenience sake, but this was just my personal preference.
Enjoy!
Olive Tapenade
Equipment
- food processor helpful, but not necessary
Ingredients
- 1 1/2 cups mixed, pitted olives, (Kalamata, Castelvetrano, Spanish green, Niçoise, black olives, etc.)
- 2 tablespoons capers, drained
- 1 teaspoon garlic, grated on a microplane or finely finely
- 2 tablespoons fresh oregano leaves
- 1/2 cup fresh Italian parsley leaves, packed
- 1 tablespoon lemon juice
- 1/2 teaspoon anchovy paste
- 1/4 cup excellent-quality extra-virgin olive oil
- 1/4 teaspoon freshly-cracked black pepper, to taste
- 1/4 cup roasted red peppers, small-diced
- pinch kosher salt, to taste
- crushed red pepper flakes, optional
- 1 loaf French bread, cut 1" thick slices, toasted, 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, but not mushy. Scrape the sides of the bowl if necessary and pulse again to evenly chop.
- In a small bowl, whisk the lemon juice, anchovy paste, oil, and black pepper until well combined. Pour into the food processor and pulse one or two more times. Taste for seasoning.
- Scrape the mixture into a serving bowl. Add the diced roasted red pepper and crushed red pepper if using, and gently combine. Taste for seasoning and adjust as needed.
- Serve with toasted French bread.
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