Monday, May 4, 2020

Olive and Parsley Tapenade

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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

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:

Linda said...

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?

gluten Free A_Z Blog said...

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