Olive Tapenade – a treat from Provençe

June 8th, 2009 / Comments 1

A son, spending a bit of time in Vermont with his parents before going off to China for a year, was the perfect reason to have a last minute, potluck dinner party.

black+olives+wc Olive Tapenade   a treat from Provençe

I made a quick and easy olive tapenade to serve with warm baguette rounds. Here’s how I made it:

Olive Tapenade

I combined two tablespoons onion, one cup canned black olives, one cup pimento stuffed olives, the zest and juice of a small lemon, a pinch of cayenne pepper, and three tablespoons of olive oil in a food processor. I processed it until it was finely minced but not liquefied, by turning the food processsor on and off. You may have to do this in batches.

I served the tapenade in small bowls topped with extra olive oil to make a dipping oil.

Other possibilities – It adds zip to my favorite vinaigrette, I stir it into melted butter, olive oil, and chopped garlic as a pasta sauce, mix into steaming brown rice, or on a sandwich instead of mayo.

Tapenade can also be made with a mortar and pestle and modified with additions, i.e., capers, anchovies, herbs, other citrus, etc.

Tapenade will keep for a couple of weeks in the fridge.

Experiment and share your ideas in a comment.

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Olive Tapenade List

  • 2 T onion
  • 1 c canned black olives
  • 1 c pimento stuffed olives
  • 1 lemon
  • pinch of cayenne pepper
  • 3 T olive oil
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• One Response to “Olive Tapenade – a treat from Provençe”

  • Nicole says:

    Carol, I found a recipe for the Green Olive Tapenade on Food Network…It looks like the real deal…only thing is that I would add the chopped blanched almonds..a delicious addition and a bit of a texture thing…
    Ingredients
    2 cups Spanish green olives
    2 tablespoons capers
    7 fresh Spanish marinated anchovy fillets
    1 teaspoon lemon zest
    1 teaspoon finely chopped parsley
    1/2 cup olive oil
    Directions
    Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

    Hey..I wasn't too far off with the "guessing recipe!"
    Enjoy…Nicole
    http://itsthatwomanfromtheinside.blogspot.com

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