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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