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!
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.
The stunning Barolo Striped Marble Cheese Board is full of character! I have used this for brownies, cheeses, and breads. It functions as a great serving piece in my home. The Luna Sauce Platter nestles 3 white ceramic bowls to hold condiments, sauces, coarse salts, etc. Here you see it functions perfectly for my guests who love those extra olives as I do!
Enjoy this recipe! Let me know if you try it!
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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