Olive Tapenade Recipe – how to make an olive tapenade.
My sultry green and black olive tapenade recipe is easy peasy to make and incredibly versatile.
At it’s heart a my olive tapenade recipe, a green and black olive tapenade to be exact! It’s one of my favourites; the sharpness of green olives with the earthiness of black olives – a good tapenade recipe is always worth knowing.
There are a hundred variations to the olive tapendade recipe and you can freestyle this as much as you want (add cayenne pepper for heat, dijon mustard, different herbs…) but lets not drag this out and get pedantic – create your own olive tapenade recipe and enjoy!
Pitted or not pitted; that is the question. Whether ’tis nobler in the mind to suffer the stones and broken teeth of outrageous fortune, or to take arms against a sea of troubles and just buy pitted olives…
I’m opinionated, I can’t help myself so I’m going to give you my tuppence worth in a slightly less eloquent manner than Shakespeare.
Pitted olives in my opinion are dry tasteless marbles.
Buy whole olives with the stones in, they are packed with flavour and you’ll notice the difference. It’s easy to remove the stone by just giving them a light whack with the flat side of a knife and they’ll pop right out. Or just leave the stones in and visit the dentist the next day…
Good olives are kalamata or nicoise, but get what you can and blitz those babies up with the rest of the ingredients and you’ll have something delicious!
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A tapenade is very versatile, whether you want to serve a little tapenade appetizer or simply have it lying around to spread on toast, it keeps for ages and is a great ‘go to’ dish sitting in your fridge (although it does taste better at room temperature). I like to serve mine alongside certain fish which I think works really well, almost as a tapenade condiment.
Olive Tapenade Recipe – how to make olive tapenade
90gms green olives
90gms black olives
2 tablespoons capers
Good hit ground black pepper
Juice 1/2 lemon
Few glugs good quality extra virgin olive oil
1 small clove garlic crushed
Handful chopped fresh parsley
- Remove the stones from the olives and then add all the ingredients to a food processor except the parsley and blitz to a course to fine grain (or in fact whatever grain you prefer).
- Remove and add to a bowl, mix in the chopped parsley and taste. You may need to add a touch more olive oil or lemon juice to get the right balance of flavours.
- Pop into a sterilised jar and will keep in the fridge.
Goes well with white fish, pork or just a sneaky midnight snack on toast to satisfy a naughty case of the munchies…
You can find out more about the wonderful nutritious properties of olives, specifically kalamata olives – here
Olive Tapenade Recipe - how to make olive tapenade
- 90 g green olives
- 90 g black olives
- 2 tablespoons capers
- 7 anchovies
- Good hit ground black pepper
- Juice 1/2 lemon
- Few glugs good quality extra virgin olive oil
- 1 small clove garlic crushed
- Handful chopped fresh parsley
Remove stones from the olives and add all the ingredients to a food processor except the parsley and blitz to a course to fine grain (or in fact whatever grain you prefer).
Remove and add to a bowl, mix in the chopped parsley and taste. You may need to add a touch more olive oil or lemon juice to get the right balance of flavours.
Pop into a sterilised jar and will keep in the fridge.
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