If you like olives, you’ll love tapenade. Traditionally, it is Provençal spread made from Mediterranean black olives, capers, and anchovy. We like to mix it up by combining black and green olives. It can be pureed to a pesto consistency but we often leave ours a bit more chunky, closer to the olive spread in a muffuletta sandwich, the classic lunch favourite among Italian immigrants in New Orleans.
It’s a must-have ingredient for our Stuffed Picnic Sandwich!
Besides using it on a sandwich, it’s great tossed with cold or warm pasta, and tasty on slices of baguette with goat cheese. It can pep up plain quinoa, grilled vegetables, or fish.
Recipe makes about 1 cup
- 1 – 2 cloves peeled garlic, minced
- 1 – 2 anchovies, minced (optional)
- 1 Tbsp sun dried tomatoes, minced
- 1 Tbsp capers, drained & roughly chopped
- 1/3 cup green olives with pimento, drained & finely chopped
- 1/3 cup pitted Kalamata olives, drained & finely chopped
- 1 tsp grated lemon zest
- 1/2 – 1 Tbsp olive oil, depending on desired consistency
- 1 tsp balsamic vinegar, to taste
- salt & pepper, to taste
Mix all the ingredients together well. If you want to omit all the chopping, place the whole ingredients into a food processor and puree until you reach the desired consistency.
Use right away or cover and keep in the fridge up to a week. Enjoy!