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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.
