Olive Tapenade Made Simple...and Delicious!
I know it's so easy and convenient to purchase ready made Olive Tapenade, but today, I made my own and I will NEVER go back! (well, never is a very strong word...let's just say, I will only purchase Trader Joe's brand in an extreme emergency). For those of you who love olives, you will really enjoy this easy and delicious recipe. Tapenade is so versatile! Slather it on toasts, crackers, or vegetables for a quick appetizer. Or spread it on halibut or other light fish to add a deep layer of flavors while it's baking. Heck, toss some in your morning scrambled eggs for a real treat!
The best olives to use are kalamata, green, or black olives that have been soaked in an oil brine. When working aboard ship where we don't usually have food processors, you can save yourself time and energy by purchasing already chopped olives available in most supermarkets. A salt caution here: the anchovies and olives are salty enough, so don't be tempted to add more.
This will make about a cup and will last in the refrig for more than a week.
Mixed Olive Tapenade
1/2# pitted mixed olives (kalamata, green, etc.)
2 anchovy fillets, rinsed OR 1 tsp anchovy paste
1 small garlic clove, minced
2 TB capers
1 tsp dried basil or 3 fresh leaves if you have them
1 TB fresh lemon juice
2 TB olive oil
Freshly ground pepper to taste
Rinse the olives in cold water and drain. Place all ingredients in the bowl of a food processor and pulse until the mixture becomes a coarse paste, about 2 minutes. If you don't have a food processor, chop everything until it's as minced as possible. Use as a dip or as a condiment ingredient. Enjoy!
The best olives to use are kalamata, green, or black olives that have been soaked in an oil brine. When working aboard ship where we don't usually have food processors, you can save yourself time and energy by purchasing already chopped olives available in most supermarkets. A salt caution here: the anchovies and olives are salty enough, so don't be tempted to add more.
This will make about a cup and will last in the refrig for more than a week.
Mixed Olive Tapenade
1/2# pitted mixed olives (kalamata, green, etc.)
2 anchovy fillets, rinsed OR 1 tsp anchovy paste
1 small garlic clove, minced
2 TB capers
1 tsp dried basil or 3 fresh leaves if you have them
1 TB fresh lemon juice
2 TB olive oil
Freshly ground pepper to taste
Rinse the olives in cold water and drain. Place all ingredients in the bowl of a food processor and pulse until the mixture becomes a coarse paste, about 2 minutes. If you don't have a food processor, chop everything until it's as minced as possible. Use as a dip or as a condiment ingredient. Enjoy!
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