Olive Tapenade

 

Tapenade is a great way to use whatever olives you have on hand - the flavour will change depending on the balance of black and green olives. Kalamata olives will give a milder taste, and spicy olives will give a bit of a kick.  Pimento or garlic stuffed olives are fine too, but eliminate the extra garlic in the recipe.  Adding fresh herbs you have on hand - chives, oregano, rosemary, or thyme, will lighten the tapenade and brighten the flavour. 

Ingredients:

- 1 cup pitted olives - a mix of green and black

- 2 cloves garlic

- 2 tablespoons fresh lemon juice

- ¼ cup extra virgin olive oil

- 2 tablespoons fresh parsley, chopped 

- Salt and pepper to taste

Optional - 1 tbsp capers, rinsed

                 2 anchovy fillets

                1 tsp red pepper flakes

Instructions:

1. In a food processor, add the black olives, capers, garlic, anchovy fillets, and lemon juice. Pulse until everything is finely chopped.

2. Slowly drizzle in the olive oil while the food processor is running until the tapenade reaches your desired consistency. 

3. Transfer the tapenade to a bowl and stir in the chopped parsley. Season with salt and pepper to taste.

4. Let the tapenade sit for at least 30 minutes before serving to allow the flavors to meld together.

To make tapenade by hand, finely chop all the ingredients, and then slowly stir in the olive oil, mixing well as you go. 

Serve the tapenade as an appetizer, part of a tapas platter, or as a sandwich spread.