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Because I am an avid fancier of olives, all kinds, I tend to
love tapenade. As a consequence, I always keep a wide variety of olives on
hand. This recipe was inspired by one that I found in Sweet Paul magazine. As
with most tapenades, you can add or subtract the ingredients according to your
tastes. I found this worked perfectly, and I just eyeballed rather than
measured anything.
Olive and Parsley Tapenade
Inspired by Sweet Paul
1 9.5 oz. jar pitted Kalamata olives
1 bunch fresh Italian parsley
½ T. capers, drained
½ T. Dijon mustard
2 - 3 T. olive oil
Freshly ground black pepper
½ T. Dijon mustard
2 - 3 T. olive oil
Freshly ground black pepper
While this is most easily made by throwing all of the
ingredients into a food processor, and pulsing until you achieve the desired
consistency, I found a lot of satisfaction in chopping everything up together
on a large cutting board. If you feel the same, using a sharp chef’s knife,
chop olives, garlic, parsley, garlic, and capers all together until a chunky
mixture is formed.
In a large mixing bowl, toss together chopped olive mixture with
mustard and half the oil. Adjust the oil until you reach a consistency you
like.
Season with pepper. Store in an airtight container in the refrigerator
for up to 10 days.
Makes 2 cups.
2 comments:
As always, your tapenade looks so good to me. The parsley addition sounds wonderful. Will we be seeing recipes for how you used it in the next few days?
Patti,
This looks so good. We are olives lovers too, and the parsley and capers take this over the edge. I will be putting this on my list for summer entertaining (I hope) and will be using the processor ! thanks
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