How to Make a Tapenade
Anyone who enjoys eating olives knows that it is fairly easy to incorporate them into your daily life. This includes foods such as anchovy-stuffed olives, Sicilian green olive salad, and a handful of the Castelvetrano variety brought to work in a container. However, it can be tiresome only to have whole olives all of the time. If this is the case, you may want to try making a tapenade for a party or to have as a snack whenever you wish.
It’s possible to make a tapenade without going by a recipe. You can create a delicious tapenade at home within 30 minutes. Follow these instructions, and you’ll have a gorgeous tapenade in no time. You will love how easy it is to create this spread.
Gather Up Ingredients
The two ingredients that you need are olives and capers. This is the most basic version of tapenade, though you will want to add some other things such as salt, pepper, garlic, olive oil and even anchovies for a stronger flavor.
What type of olives you end up choosing for this depend on your own preference. Choose them carefully, and make sure that you have 2 cups of pitted olives. You may go with Kalamata or green, or you can mix these together. Herbs are a great addition, including thyme, rosemary, basil and oregano among others. They are best when you get them fresh.
Blend the Ingredients
Use a food processor to create a thick paste from all of the ingredients, besides the olive oil.
Add In Olive Oil
While the food processor is still going, put olive oil in slowly. The tapenade will become slightly more chunky. This should take about a minute or two. Consider if there is oil included in with the olives already to determine how much you will need, but it typically will be from 2 tablespoons to a half cup of oil. Season this mixture with pepper and salt.
Enjoy
Put the tapenade on some crackers, or if you’d prefer, on bread. It is the perfect addition to a sandwich, and it also makes an excellent gift for fellow olive lovers.
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yum sounds amazing!
This sounds very delicious, I will try to make this )
Yes! This looks great, I love olives and this seems so easy to make in no time at all! I am very excited to try this soon, there’s so many ways to use it in dishes =)
Lovely post. What a nice simple spread to whip up. I could just eat it with a spoon!
I am not sure why I have not made this…time to do it.
Looks outrageously yummy! I’m not a fan of green olives, but I think it would probably be good using black. What do you think? 🙂
You can definitely use black olives. Think of it as a hummus with olives in place of chickpeas… From there you can blend in red peppers, cheeses, mushrooms… I have even had a version that used pureed escargo (snails) in it at Spago.
Sounds like a win 🙂
Reblogged this on Food World Tips and Tricks.
Great post – and I’m always a fan of adding a few chilli flakes too….
Reblogged this on Chef Ceaser.
I just shared this on my Facebook Page so I wouldn’t forget this post. I love tapenade! Can’t wait to try this!!!
Looks like a great recipe.
I’m in Provence right now staring at some tapenade! And yours looks exactly the same as mine! Which must be a compliment to your recipe, since this is olive country!
Where in Provence? Thanks for checking our our Tapenade Feature.
all over Provence – I haven’t been here since I lived in Aix as a child – over 50 years ago! Such a beautiful area.
Nice, we are planning a trip to France this winter. Going to see Semur en Auxois for the first time.
Delicious! I love tapenade with the strong flavours.
Ooh this is something me and my family would love. Will definitely give it a go. X
Reblogged this on The Fabulous Bush Pigs and commented:
My partner hanging on making this Tapenade.