Misc Tapenade
From boofie 15 years ago
- - to make
- Serves 12
A creamy, salty tapenade from mixed olives with my favorite additions. Serve this with toasted baguettes or crudites for a great starter or party food. This recipe yields about a cup of tapenade. Omit the anchovies for a great vegan/vegetarian party dip/sandwich spread.
Ingredients
- 1/2 pound mixed olives, pitted shopping list
- 1/2 cup shelled pistachio nuts* shopping list
- 2-3 small pepadews packed in oil* shopping list
- 2 anchovy fillets, rinsed if salt packed shopping list
- 1 small clove garlic shopping list
- 2 tbsp capers, rinsed if salt packed shopping list
- 1 tbsp fresh lemon juice shopping list
- 1 tsp chopped fresh thyme* shopping list
- coarse black pepper shopping list
- olive oil shopping list
- *These are ingredients I like to add that make the tapenade richer and heartier. omitting them will still leave you a delicious mixed olive tapenade. shopping list
How to make it
- If you are interested in grinding this to a coarse paste with a marble mortar and pestle, be my guest. I recommend mincing all mince-able ingredients first to make the job a little easier. Add olive oil to tapenade until desired consistency is obtained.
- Me though, I am a fan of my mini food processor and just throw everything in and pulse it a few times, scraping the sides down ever-few pulses and then letting it go for a minute or two while I stream in olive oil until it's as wet/creamy as I like it...kind of like when making pesto. Don't get carried away though, you want your spread to be a coarse paste, not a puree.
- Either method will produce a fantastic tapenade that you'll be looking for things to eat it on, like bread, veggies, eggs, a spoon...
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