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Hipcooks Blog

How to make tapenade

by Monika June 11, 2019

 

Bring this Tapenade to a picnic as a schmear to serve with crostini, or with crackers and cheese. It’s a fabulous condiment to a sandwich (and unlike mayo, it won’t spoil in the sun). Make extra tapenade because you’ll surely find other uses for it: plopped into pasta, over a homemade pizza, or over grilled meat or fish. Your imagination is the limit!

If you do not have a food processor to chop all the ingredients, you can use your trusty chef’s knife.  Let it be a meditative exercise, and your friends will enjoy your rustic, hand-chopped tapenade all the more.

How to make Olive Tapenade by Hipcooks Cooking School

Olive tapenade

Print Recipe
 : makes 1 nice jar of Tapenade Prep Time: 15 minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 garlic clove
1 jar (about 12 ounces) pitted kalamata olives
5 anchovy fillets
3 tablespoons capers, drained
zest a juice of a lemon
¼-½ cup olive oil
fresh chopped parsley, to garnish

Instructions

Place the garlic in the food processor whizz away on its own, to make sure it is well-chopped before you add the other ingredients. Add the olives and anchovy and whizz again until you have a just-chopped consistency (there's no need for a smooth paste, a rustic chop is nicer.) Add the capers and lemon zest and juice and pulse until incorporated. Add a swirl or two of olive oil, as needed, for the richness of flavor and a saucy consistency. If you're lazy (like we are), then add the parsley and pulse again. If you'd like your garnish to be more uniformly chopped and distributed, chop by hand and add. There's no need for salt since the olives, capers, and anchovy are all delightfully naturally salty. For this reason, tapenade also keeps well in a sealed jar in your fridge — at least a couple of weeks.

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7 comments

Alisson June 30, 2019 - 3:31 pm

Mmmm. LOVE tapenade. Trying this recipe TOMORROW!

Reply
Monika June 30, 2019 - 3:34 pm

Thank you, Alisson. It’s a tasty salty snack for summer – I love it on crostini with a nice glass of chilled wine. Happy summer to you!

Reply
Mary K Keeler July 2, 2019 - 12:00 pm

This looks fantastic! I haven’t made tapenade in ages, I’ll have to try this.

Reply
Monika July 3, 2019 - 8:43 pm

Do it, Mary! So great for summer. Cheers to you! Monika

Reply
Magdalena Aviles July 7, 2019 - 12:12 pm

Absolutely love Kalamata olives so I have to try this recipe. Thanks for sharing!

Reply
Monika July 7, 2019 - 12:37 pm

Thanks, Magdalena!

Reply
Jen July 7, 2019 - 12:13 pm

Love tapenade and I really need to start making my own instead of buying it at the store. I’ll be making this soon!

Reply

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