I love salty things. Maybe it is more of the brine I love but I can’t resist olives of any type. Capers? Forget it. I can pop those salty bits of goodness in my mouth for no reason at all.
How can you use olive tapenade?
The question should be, how can you not. I love whipping up a batch and keeping it in my fridge on stand-by. It lasts awhile and can be used in many ways. Some of my favorites are on a cheese and charcuterie board, on a sandwich to kick it up a notch, a piece of grilled bread with some parmesan curls or a dollop on top of a Feta Omelette. Put some on a baguette with proscuitto and fresh mozzarella and basil leaves. Incredible. I have taken chicken breasts, cut a decent size slit in the side and put tapenade and herbed cream cheese and seared it. That reminds me, i need to write that recipe up and test it out for the cookbook.
I hope you enjoy this recipe and I hope you do too. Bon Appetit!
Yield: 2 cups
Olive Tapenade
A mixed olive tapenade that hits all the right notes.
Prep Time5 minutes
Ingredients
1 cup imported black kalamata olive, pitted
1 cup imported green Castelvetrano olives, pitted
4 anchovy fillets or 2 tsp anchovy paste
1 garlic clove
2 tablespoons capers, drained
1 tablespoon lemon juice
1 cup fresh basil leaf, rinsed and patted dry
extra virgin olive oil until desired texture
Instructions
1. Put everything into a blender or food processor except the oil. With motor running add olive oil and blend to the desired consistency.
Food & Travel Inspiration To Help You Embrace Your Own Bon Vivant Life
Let Me Share My Adventures & Stories In Hopes To Inspire You.
Navigate:
Whether you’re looking to rekindle your love for hosting, learn how to pair wine with weeknight dinners, or simply bring more meaning to mealtime—this book was written with you in mind.
This is a delicious recipe! Highly recommend it!
Thank you! I am glad you enjoyed it.