This olive tapenade recipe has a scrumptious mixture of contemporary, salty, and briny flavors. Serve it with crackers or baguette for a easy summer time appetizer!
A couple of years again, in the event you’d supplied me olive tapenade at a celebration or gathering, I might have politely declined it. I’d all the time considered myself as an adventurous eater, however for some motive, olives simply hadn’t been for me. However not too long ago, I’ve lastly(!) began to return round to them. I like them in Greek salad and on bruschetta, and now, I even love olives in tapenade! Who is aware of? If you happen to’re an olive skeptic, this recipe would possibly win you over too.
If you happen to’re not conversant in tapenade, it’s a salty, briny olive unfold that originated within the Provençe area of France. It’s improbable on crackers and baguette, and it’s a formidable centerpiece for a summer time cheese board. My recipe requires a brief checklist of pantry components, so it’s straightforward to whip up at a second’s discover. It could be an ideal last-minute appetizer for a celebration right this moment or anytime this season. Take pleasure in!
Olive Tapenade Recipe Substances
Conventional tapenade is made with anchovies along with olives and capers. To maintain this recipe vegetarian, I skip the anchovies, however don’t fear – it’s nonetheless intensely flavorful. Right here’s what you’ll must make it:
- Olives, after all! A conventional recipe would name for black olives equivalent to niçoise or Nyon. For a colourful twist, I exploit a mixture of inexperienced olives, like Castelvetrano, and kalamata olives as an alternative. Tip: For fast and straightforward prep, purchase pitted olives on the grocery retailer as an alternative of pitting them your self!
- Capers – They amp up the tapenade’s salty, briny taste.
- Solar-dried tomatoes – They’re not solely conventional, however they add beautiful crimson flecks and wealthy, savory taste to this recipe.
- Recent lemon juice – For brightness.
- Garlic – For chew.
- Further-virgin olive oil – It brings the tapenade collectively right into a cohesive paste.
- And contemporary basil or parsley – These herbs supply a contemporary distinction to all of the briny, salty components within the recipe.
Discover the entire recipe with measurements beneath.
Historically, olive tapenade is made in a mortar and pestle, however to streamline the method, I make mine in a meals processor as an alternative. It comes collectively in simply 5 minutes!
Olive Tapenade Serving Ideas
My favourite technique to serve tapenade is as an appetizer. Set it out with crackers or baguette, or serve it as a part of part of a snack board with parts equivalent to these:
- Creamy dips. You possibly can’t go flawed with hummus or white bean dip.
- Cheeses. I really like serving this olive tapenade with mushy, creamy cheeses like brie or contemporary mozzarella.
- Crunchy snacks. Roasted chickpeas and pecans are my go-tos.
- Recent veggies or fruit. No matter’s in season is your finest guess!
However there are different methods to serve olive tapenade, too! Attempt dotting it onto pizza, or slather it onto a sandwich. Spoon it over hard-boiled eggs for a snack or onto scrambled eggs for breakfast. You would additionally add just a few dollops to a summer time salad, like a Caprese salad or this zucchini salad, for a daring punch of taste.
How do you prefer to serve olive tapenade? Let me know within the feedback!
Extra Favourite Summer season Appetizers
If you happen to love this olive tapenade recipe, attempt considered one of these summer time appetizers subsequent:
Olive Tapenade
Serves 4
This olive tapenade recipe is a simple, scrumptious appetizer! We like to serve it with crackers or baguette. Discover extra serving recommendations within the put up above.
- 1½ cups pitted olives, mixture of kalamata and inexperienced olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon contemporary lemon juice
- 1 garlic clove
- â…“ cup contemporary basil or parsley
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In a small meals processor, mix the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
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Pulse till mixed however nonetheless chunky. Add the contemporary herbs and pulse once more.
Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
Sources: David Lebovitz and The Artwork of Easy Meals by Alice Waters
