Recipe

Misc Tapenade Recipe

Add Step-by-Step Photos	Boofie / All my dishes 11 months, 1 week ago 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.... More Prep:15m Servings:12	Boofie
	mixed olive tapenade spread dip vegan potential

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Ingredients

1/2 pound mixed olives, pitted

1/2 cup shelled pistachio nuts*

2-3 small pepadews packed in oil*

2 anchovy fillets, rinsed if salt packed

1 small clove garlic

2 tbsp capers, rinsed if salt packed

1 tbsp fresh lemon juice

1 tsp chopped fresh thyme*

Coarse black pepper

Olive oil

*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.

Directions

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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