OLIVE TAPENADE

Tapenade is a tasty dip made from olives, capers and olive oil. Get some crackers and dig in!
   
YIELD: AROUND 1 1/2 CUPS
  
INGREDIENTS:
3 cups pickled Kalamata olives, pitted (or pitted green olives)
5-6 anchovies (optional)
1 garlic clove, finely minced
2 teaspoons capers (optional)
1/4 cup good quality extra-virgin olive oil
1 tablespoon lemon juice
Black pepper, freshly ground
   
METHOD:
1. Place olives, anchovies, garlic and capers into a small food processor. Blend until almost smooth.
2. Turn food processor back on. Slowly drizzle all but 1 tablespoon of the olive oil into the olive mixture until it thickens into a smooth paste. 
3. Add lemon juice and pepper. Stir well.
4. Pour tapenade into a clean glass jar or container.
5. Pour reserved olive oil (1 tablespoon) over the surface of the tapenade.
6. Cover and refrigerate tapenade.
7. Consume tapenade within 7 days.
   
TAPENADE SERVING IDEAS:
  • Add extra-virgin olive oil to a spoonful of tapenade to make a dipping oil (tasty with dukkah and bread);
  • Add tapenade to hummus for a tasty dip;
  • Add tapenade to mayonnaise;
  • Stir tapenade through cooked pasta as a sauce.
   
SMOKED TOMATO TAPENADE:
2 cups Kalamata olives, pitted (or pitted green olives)
3/4 cup cold-smoked semi-dried tomatoes
5-6 anchovies (optional)
1 garlic clove, finely minced
2 teaspoons capers (optional)
1/4 cup good quality extra-virgin olive oil
1 tablespoon lemon juice
Black pepper, freshly ground

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