Olive Tapenade

Homemade Olive Tapenade

First enjoyed in Greece as part of the Greek olive-growing culture, the delicious mixture of crushed olives, capers, and garlic soon “spread” throughout the Mediterranean and Europe. Taking root in France, it is now a famous French food eaten on toasted bread, in sandwiches, and as a topping for fish and other foods.

 Key Ingredients

• 1 ½ cups (175 grams) mixed, pitted olives (Kalamata, Castelvetrano, Spanish green, Nicoise, black olives, etc.)
• 2 tablespoons capers, drained
• 1 teaspoon garlic, grated using a microplane or finely minced with a knife
• 2 tablespoons fresh oregano leaves
• ½ cup Italian parsley leaves, packed
• 1 tablespoon lemon juice
• ½ teaspoon anchovy paste
• ¼ cup extra-virgin olive oil
• ¼ teaspoon cracked black pepper
• ¼ cup roasted red pepper, diced into small pieces
• Pinch of Kosher salt to taste
• Pinch of crushed red pepper flakes (optional)
• Sliced French bread, toasted

Preparation Instructions

• Place the olives, capers, garlic, oregano, and parsley in a food processor bowl. Pulse to coarsely chop the mixture. For an evenly chopped blend, scrape the sides of the bowl as needed.
• In a small bowl, whisk the lemon juice, anchovy paste, oil, and freshly cracked black pepper until well combined. Add this mixture to the chopped mixture and pulse once or twice to combine. Season to taste.
• Scrape the tapenade into a serving bowl. Add the diced roasted red pepper and crushed red pepper flakes (if using) and gently stir until combined. Taste and adjust seasoning as needed.
• Serve with toasted French bread.

If you’re an anti-caper-tapenade-maker, you can add a little lemon zest instead. You can substitute a favorite infused EVOO, such as a Greek herb or lemon-infused oil.

Tapenade will stay fresh for up to 2 weeks when stored in a covered container in the fridge. (We think it might be a miracle if you kept this delicious tapenade for that long!)

Products: Barolo Striped Marble Cheese Board,   Sundance Ratoncito Cheese Knife Set, Luna Sauce Platter With Bowls

Photos and recipe credit: Carrie of Pantry To Table 

If you love Mediterranean flavors, then you'll adore homemade olive tapenade. This delicious spread, made from a mix of finely chopped olives, capers, anchovies, and olive oil, is perfect for adding a burst of flavor to any dish. Whether you're serving it as an appetizer with crusty bread, using it in a gourmet sandwich, or adding a dollop to your pasta, olive tapenade is sure to impress. In this guide, we'll walk you through the steps to make your very own homemade olive tapenade and provide tips on how to use it in your daily cooking.

The key to a great homemade olive tapenade is using high-quality ingredients. You'll need a couple of cups of pitted olives; you can use black olives, green olives, or a mixture of both, depending on your taste preference. Additionally, some capers, anchovies, garlic, lemon juice, and extra virgin olive oil will bring everything together. You may also want to add herbs such as thyme or rosemary for extra flavor. The beauty of making tapenade at home is that you can adjust the ingredients to suit your palate.

To start, combine your pitted olives, capers, anchovies, and garlic in a food processor. Pulse the mixture until it's finely chopped but not completely smooth – you want a bit of texture in your tapenade. Next, gradually add in the olive oil while continuing to pulse, until the mixture reaches your desired consistency. Finally, stir in some lemon juice to brighten up the flavors and add salt and pepper to taste. It’s that simple! The best part is that you can store your homemade olive tapenade in the refrigerator for up to a week, making it easy to enjoy it whenever the craving strikes.

Now that you've made your own homemade olive tapenade, there are countless ways to enjoy it. Spread it on toasted baguette slices for a sophisticated appetizer that's sure to impress your guests. Mix it into pasta or risotto for a flavorful twist on your usual dishes. You can even use it as a topping for grilled fish or chicken, adding a rich, briny depth to your main courses. Don't be afraid to get creative – the bold flavors of tapenade can enhance a wide range of recipes, and its versatility means you'll never run out of ways to use up your homemade batch. So go ahead, give it a try, and elevate your culinary creations with this tasty, homemade olive tapenade!