This piquant specialty of Provence, France, features classic mixed ingredients from the region--olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entrée option, stir the tapenade into hot cooked pasta.
1 cup kalamata olives, pitted (about 4 ounces)
1 cup green olives, pitted (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
10 oil-cured olives, pitted (about 1 ounce)
3 canned anchovy fillets (about 1/4 ounce)
1 garlic clove, chopped
How to Make It
Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.
Such a great recipe. I made it with green olives that were double stuffed with jalapeno and garlic and used anchovy paste rather than fillets. This is great mixed with tuna or egg salad for sandwiches or with hummus on crackers. It makes a lot but keeps well in the frig.
I couldn't find oil-cured olives, so I just added a splash of olive oil before I ran the food processor. Otherwise I followed the recipe exactly. I served this with French bread toasts and sesame crackers, and my guests enjoyed it. I plan on stirring the leftovers in with some pasta for lunch.
I've made this recipe many times with great success. It's been a huge hit at parties, etc.
Try using green olives stuffed with anchovies instead of the anchovy fillets. It has the same effect without being overpowering - it will save you $$$ - and you won't be left trying to figure out what to do with that can of leftover anchovies.
I am definitely missing the emulsion and flavor that olive oil would add to this recipe. On its own, I found that the olives and other items didn't really come together in terms of texture- this would be ok for a pasta or if this is added to a cheese to make a spread, but as a topping on its own it will be difficult to eat.
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