During a recent girls night out at Paradou, I tried their olive tapenade. It was perfectly briny, piquant and salty… A lovely topping for a crusty baguette. Unfortunately, I can’t pop over to Paradou every time I want olive tapenade. The experience reminded me that there are a bunch of things that I make on a regular basis that I’ve never blogged about…. including tapenade.
Olive tapenade is great as a sandwich spread, as a veggie dip and we also use it as an add-in to standard pasta sauces. When having guests over, it’s a great substitute for your standard bread and butter before a meal.
As with most of my recipes, I love the ease and flexibility of olive tapenade. Six simple ingredients, a tall cup and an immersion blender… that’s all you need. For a less briny/salty flavor, rinse the olives very well. If it’s still too briny, add a piece of crusty bread and an extra tablespoon of olive oil. For a smoother, more liquid-y consistency, add a few more tablespoons of olive oil. LOVE garlic? Up the ante by throwing in a few more cloves!
Five Olive Tapenade
Makes 1 1/2 cups
Adapted from Alton Brown