Tapenade is one of
those things that I make with the best of intention to use in other dishes -- I
have been most anxious to try a Muffaletta Salad that calls for 5 ounces of
tapenade -- but because it is always so fresh and flavorful and delicious, I end
up eating it before it can ever be used for other purposes. That's a good
thing, I suppose, because it speaks volumes for just how good it is.
One need not have a recipe to make tapenade. It is, essentially, black olives (I always use Kalamata), capers, and olive oil. Most recipes call for anchovies which is traditional in the French version, but I'm not hugely fond of anchovies, so tend to eliminate it or use just a smidgen of anchovy paste. In my version I use garlic, add lots of fresh parsley, and a hefty amount of cracked black pepper. Spread onto toasted slices of baguette, and it is absolute heaven.
One need not have a recipe to make tapenade. It is, essentially, black olives (I always use Kalamata), capers, and olive oil. Most recipes call for anchovies which is traditional in the French version, but I'm not hugely fond of anchovies, so tend to eliminate it or use just a smidgen of anchovy paste. In my version I use garlic, add lots of fresh parsley, and a hefty amount of cracked black pepper. Spread onto toasted slices of baguette, and it is absolute heaven.
Tapenade
2 small cloves
garlic, minced
1 cup pitted
and halved Kalamata olives
2 tablespoons capers
¼ cup chopped fresh
parsley
1-1/2 tablespoons
Meyer lemon juice
1-1/2 tablespoons
olive oil
Freshly ground
pepper to taste
Place olives into a
sieve and rinse thoroughly. Then place
all ingredients into a blender bowl or work bowl of a food processor and pulse until finely minced. Drizzle in oil and
pulse until thoroughly combined.
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