Olive Tapenade
Looking for a new little something to up your food game? Look no further than this versatile Olive Tapenade. Whenever I make this my family always raves and never remembers exactly what it is.
Olive tapenade is a flavorful olive spread full of herbs, garlic, capers, olives, anchovies, olive oil that you can use in SO many ways.
How to Use Olive Tapenade
At its essence, it’s a spreadable olive paste. You can use it:
- as a dip for fresh bread like this Tomato Focaccia
- or as a mayonnaise substitute in sandwiches
- use it in pasta sauce
- or just straight on pasta
- throw it on your salad
How to store tapenade
Besides being totally easy to make it keeps for up to a week in the fridge. You’ll find so many great ways to use it you’ll keep on making it. And one more note? It’s perfect for gift giving if you give Edible Homemade Gifts!
What do I need to make olive tapenade?
To make olive tapenade you need:
- Olives
- Garlic
- Herbs-generally basil, oregano, parsley but use what you have
- Anchovy Paste OR an anchovy, I like the paste because you’re not let with a can of anchovies
- Olive Oil
- Capers
- Food Processor
A few Notes on Olive Tapenade
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 anchovy, 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?
Get anchovy paste in a tube then you’re not left with a can of anchovies. This keeps for a long time in the fridge and you’ll use it more often than you think!
Olive Tapenade
Ingredients
- 1/4 cup mixed fresh herbs leaves like parsley, basil leaves, oregano
- 1 peeled garlic clove
- 1 TBSP capers
- 1 TBSP anchovy paste easy to use and store for later, find it in the pasta sauce section of your store
- 1 cup mixed olives I use pitted kalamata, jumbo green stuffed and plain black
- 1/4 cup olive oil
Instructions
- put herbs in the bowl of a food processor along with the garlic
- pulse to chop
- add in the capers and the anchovy paste, pulse to combine
- then add the pitted olives, pulse to chop
- drizzle in the olive oil while pulsing the food processor
- once the oil is completely added scrape down the sides and then whirl for 15 seconds or so
- 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
- if you discover it’s not quite chopped and combined as much as you’d prefer simply pulse 1-2 more times
Notes
Nutrition
