French Olive Tapenade
This recipe from the South of France is a base from which you can add other ingredients to your liking. While the ingredient quantities are provided in the recipe, I rarely measure and instead eyeball the amounts. Each batch is different. Sometimes I add more sundried tomatoes, sometimes none. Sometimes I use both thyme and rosemary, one or the other, or neither if I don’t have any. If you have olives, garlic, and olive oil, your tapenade will be delicious.
Ingredients
1 cup pitted cured black olives * See the notes below.
2-3 tbsp sundried tomatoes in oil
2 tablespoons capers
1 clove garlic
1 tablespoon fresh thyme
1/4 cup extra-virgin olive oil
Instructions
To prepare the tapenade, combine the ingredients in a food processor and pulse until everything is finely chopped.
Serve with toasted bread or crackers.Â
Notes
Olive tapenade is incredibly versatile. Feel free to experiment with different types of olives (such as green or Niçoise). When using green olives, I particularly like the addition of lemon juice and lemon zest. To make this variation, add the zest of one lemon to about a cup of olives and one tablespoon of fresh lemon juice and taste. Add more lemon juice as you like.
For ease and fast cleanup when making tapenade, use a mini food processor.
Mini Food Processor
You will find this kitchen tool easy to use, wash, and indispensable in the kitchen. It's also ideal for making Caesar salad dressing and small batches of pesto.Â
Making Caesar DresingÂ
Making Basil Mint Lemon Pistachio Pesto
Find it online: https://returntothetable.com/french-olive-tapenade/