Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an appetizer, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. Tapenade can be thinned with olive oil and drizzled on fresh pasta or used as a base for vinaigrette. Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.Print
- 1 1/4 C Pitted Black Olives, drained
- 1 Tbsp Capers drained
- 1 Tbsp Marinated Sun Dried Tomatoes, drained (optional)
- 1/2 Tbsp Garlic chopped
- 1/2 tsp Oregano dried
- 2 Tbsp Fresh Parsley Leaves, chopped
- 1/2 Tbsp Fresh Basil Leaves, chopped
- 1/2 Tbsp Lemon Juice
- 1/4 C Extra Virgin Olive Oil (less if making a relish)
- A few grinds of fresh black pepper
- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil and black pepper.
- For a relish, pulse a few times, then scrape down bowl. Pulse a few more times, and the relish will be ready.
- For a chunky spread, use a bit less olive oil and pulse up to 15-17 times, stopping to scrape down the bowl a few times.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
- Garnish with parsley leaves and olive oil for drizzling.
- Store in a covered container in the refrigerator.
- Not Included In Your Box: Capers, Olive Oil, Oregano, Parsley, Basil, Lemon