With easy to find ingredients, you can whip up this delicious Mediterranean olive tapenade in a few minutes. Serve with a crusty baguette, or as the perfect accompaniment to a charcuterie board. It makes a delicious topping for grilled chicken or fish, as well.
This recipe came about when I was cleaning out my fridge. There were leftover olives from a charcuterie board I had made, peppers from a chicken dish, and I don't remember why I had capers. My husband doesn't like them, but there they were in the fridge with all the other condiments. Oh, I recall now! It was for a lox and bagel brunch we had for out of town friends. As for the other ingredients that go in this, I always have garlic, lemons, and parsley on hand. And for some reason when I noticed the olives and capers, I thought about making a tapenade.
Tapenade is a French provencal spread made from olives, capers, and anchovies. Though this recipe does not have anchovies. I haven't made a tapenade since the early 90s'. I remember that it was very popular. My memory is pretty foggy of times back then, but I do remember making tapenade for a New Year's party we hosted. Tapenade also brings me back to a summer when we met some family members for a picnic. Someone brought a store-bought tapenade and it was delicious. We devoured the jar of brine-y olives and capers. Why have I not made it since then? It's so easy and delicious! I guess you could say it was a food fad at the time, and you know how food can come in and out of fashion. Just like a style of blue jeans, or a hairstyle, these things come and go. Well, I am bringing it back!
This is one of those recipes that you really don't need to follow to the letter. If you like black or green olives better than Kalamata, then use those. Not a fan of cherry peppers? Omit them. Maybe substitute the peppers for jarred, marinated artichokes, or jarred roasted peppers. You can't go wrong. So, here I have Kalamata olives and some capers. I'm using a mini Cuisinart to do the chopping and mixing, but you can easily chop this by hand with a sharp knife.
Next, I've added the garlic, parsley, and oregano. Pulse a few times, and then add a tablespoon of olive oil and some lemon juice.
If you like more of a smooth consistency, just pulse it longer. I like it a little chunky and you can see the olives and bits of capers.
Simplicity is the aim here. Real, easy to find ingredients is what it's all about. Serve right away with a loaf of crusty bread, or crackers. Or cover and refrigerate until ready to use. I think this is best served at room temperature. Another use for this adaptable condiment is as a topper to grilled chicken, swordfish, or salmon.
With summer around the corner, I am thinking about a Happy Hour together with friends, and I can't wait! I'm not going to let decades pass by and not make this again. It's too good not to share! Until next time, friends! XO
Easy Olive Tapenade
Serves 2 to 4
2 generous teaspoons capers
1 cup pitted Kalamata olives or green olives
4 or 5 sweet cherry peppers, stem and seeds removed
1 teaspoon dried oregano
2 garlic cloves, rough chopped
2 tablespoons torn parsley
1 tablespoon fresh lemon juice
1 to 2 tablespoons olive oil
Combine capers, olives, peppers, garlic, parsley, and oregano in a small food processor. Pulse until coarsely chopped. Next, add lemon juice and olive oil. Pulse again to combine and until you reach the desired consistency. You can also do this by hand if you don't have a small food processor. Chop the capers, olives, peppers, garlic, and parsley. Transfer to a small bowl and mix in the dried oregano, lemon juice, and olive oil. Refrigerate until ready to serve. This is best served at room temperature.
Comentários