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You are here: Home / Appetizer / Tapenade

October 13, 2016 By Kaitlin Leave a Comment

Tapenade

Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.

Tapenade

I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.

Tapenade

Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.

Tapenade

Ingredients:

  • 1 (9 oz) jar pitted kalamata olives, drained
  • 1 (9 oz) jar pitted green olives, drained
  • 3 anchovy fillets, patted dry
  • 2  garlic cloves, minced
  • 3 tablespoons capers
  • 3 fresh basil leaves
  • the juice and zest of 1 lemon
  • 1/4 cup olive oil
  • crusty bread or raw vegetables

Thoroughly rinse your olives to remove some brine.

img_6920

Add all ingredients to a food processor. (Note: my food processor is currently in storage so I used my immersion blender.)

img_6922

Process/blend to combine, stopping to scrape down the sides of the bowl until the mixture is a coarse paste.

Tapenade

Transfer to a bowl and serve with crusty bread.

Tapenade

This super salty and satisfying tapenade is a great party appetizer.

Tapenade

The tapenade can also be used as a spread on a sandwich, mixed into pasta, or added to a salad dressing. It’s quite versatile! What other ways have you used tapenade?

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Tapenade

Tapenade

Ingredients

  • 1 (9 oz) jar pitted kalamata olives, drained
  • 1 (9 oz) jar pitted green olives, drained
  • 3 anchovy fillets, patted dry
  • 2 garlic cloves, minced
  • 3 tablespoons capers
  • 3 fresh basil leaves
  • the juice and zest of 1 lemon
  • 1/4 cup olive oil
  • crusty bread or raw vegetables

Instructions

  1. Thoroughly rinse your olives to remove some brine.
  2. Add all ingredients to a food processor. (Note: my food processor is currently in storage so I used my immersion blender.)
  3. Process/blend to combine, stopping to scrape down the sides of the bowl until the mixture is a coarse paste.
  4. Transfer to a bowl and serve with crusty bread or raw vegetables.
  5. Other uses: spread on a sandwich, mix into pasta, add to a salad dressing, etc.
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https://icancookthat.org/2016/10/tapenade.html

Related posts:

Baba Ghannouj Freezable Ratatouille Beef Kofta Kebabs Lemony Red Lentil Soup

Filed Under: Appetizer, Dairy Free, Europe, France, Gluten Free, Make Ahead, Party App, Quick, whole30 Tagged With: Anchovies, Appetizer, Basil, Bread, Capers, Dairy Free, Garlic, Gluten Free, Green Olives, I Can Cook That, Kalamata, Lemon, Make Ahead, Olives, Quick, Recipe, Spread, Tapenade, Zest

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