3-Ways, Starters & Sides
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Olive Tapenade 3-Ways

Tapenade’s name comes from the Provençal word for capers; “tapenas”. It is a popular food in the south of France, where it makes a lovely alternative to butter.

Not only is Tapenade simple to make, it can be amazingly versatile. Other flavors can easily be incorporated by adding ingredients such as grainy Dijon mustard, sun-dried tomatoes, fresh basil, thyme, lavender, lemon juice, or even brandy. The classic versions – taste great on their own and can easily be enhanced with a little added creativity.

THE BASICS: Olive Tapenade 3-Ways

BLACK OLIVE TAPENADE
1 ½ cups black olives, such as Nicoise or Nyon (250 g), pit removed
6 anchovy fillets, drained on paper towel, coarsely chopped (25 g)
½ cup capers (70 g)
2 garlic cloves, finely chopped olive paste
2 tablespoons extra virgin olive oil
To taste, sea salt and freshly ground pepper

GREEN OLIVE TAPENADE
1 cup pimento-stuffed green olives (175g)
4 anchovy fillets, drained on paper towel, coarsely chopped
1 tablespoon capers, drained
2 garlic cloves, finely chopped
2 tablespoons slivered almonds, toasted
1/4 cup extra virgin olive oil (60ml)

KALAMATA OLIVE TAPENADE
1 cup pitted kalamata olives (175g)
1 tablespoon capers, drained
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil (60ml)

METHOD:
1. Place all ingredients in a blender or food processor, and purée until a paste forms. Add a little more olive oil if needed to reach the perfect consistency.

2. Spoon into a small airtight container. Store in refrigerator a few hours so the flavors can blend together and bring to room temperature before serving.

3. Serve with toasted slices of bread and fresh goat cheese, or on roasted fish or chicken. Delicious!

Store refrigerated for up to 2 weeks.

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