Looking for a new little something to up your food game? Look no further than this versatile Mixed Olive Tapenade. Use it for spreading on bread, or as a mayonnaise substitute, use it in pasta sauce or just straight on pasta, throw it on your salad or you can even bake chicken with tapenade brushed on as a sauce. It’s totally easy to make, keeps for a week in the fridge and you’ll find so many great ways to use it you’ll keep on making it.

The first time I encountered tapenade was reading through a recipe from Sunset magazine years ago, it was a sandwich recipe and it called for tapenade, along with a little mayo and some good crusty Dijon mustard, to be spread on the bread and wrapped tight for 4 hours. If I’d have had google I would have looked it up but alas google hadn’t invaded my kitchen at the time. So I flipped the page to read about this mysterious item and realized it was basically just an olive spread.

And the next time I ventured out to the big city I hit up the specialty market, found some tapenade and discovered that it was super tasty. If only I had known how easy it was to make I’d have whipped up a batch. And I won’t even tell you how long it took me to actually MAKE a batch, ok fine it took me 10 years but once I figured it out, there was no stopping me.

I recently decided to make up a HUGE batch of Mixed Olive Tapenade for Palmer Food Swap but the recipe I’m sharing with you only makes roughly a cup, usually a little more. Make sure you find a mix of olives you like to eat, there’s no point in using disagreeable olives in this recipe because their flavor shines through. The recipe also calls for a bit of anchovies, don’t leave them out if you can help it, their depth of flavor is a major component to the overall quality of your tapenade. You will not taste fish though, does that help?

 

Print Recipe
Mixed Olive Tapenade
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. put herbs in the bowl of a food processor along with the garlic
  2. pulse to chop
  3. add in the capers and the anchovy paste, pulse to combine
  4. then add the pitted olives, pulse to chop
  5. drizzle in the olive oil while pulsing the food processor
  6. once the oil is completely added scrape down the sides and then whirl for 15 seconds or so
  7. you want to combine everything, you want everything chopped BUT you don't want to reduce it to a paste so resist the urge to keep the blade running
  8. if you discover it's not quite chopped and combined as much as you'd prefer simply pulse 1-2 more times
Recipe Notes

serve with anything/everything keeps for roughly a week

 

Pin It on Pinterest

Share This