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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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.