Olive Tapenade
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!
Olive Tapenade
A mixed olive tapenade that hits all the right notes.
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.
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This is a delicious recipe! Highly recommend it!
Thank you! I am glad you enjoyed it.