Five Olive Tapenade

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.

Five Olive Tapenade

Five Olive 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!

Enjoy!

 

Olives, garlic, anchovy paste, lemon, basil & olive oil

Olives, garlic, anchovy paste, lemon, basil & olive oil (I use anchovy paste because every time I open an anchovy tin, I use a few fillets and then throw out the remainder of the tin. The paste can be refrigerated until needed.) 

 

Olives into the immersion blender cup

Olives into the immersion blender cup

 

I saved some of the briny water

I saved some of the briny water

 

Garlic, Anchovy Paste, Basil, Lemon Juice & Zest into the cup

Garlic, Anchovy Paste, Basil, Lemon Juice & Zest into the cup

 

Blend!

Blend!

 

30 seconds later...

30 seconds later…

 

Olive Tapenade

Olive Tapenade

9 Olive Tapenade

Five Olive Tapenade

Makes 1 1/2 cups

Adapted from Alton Brown

Ingredients

2/3 pounds mixed pitted olives (I used 1/3 pound Fairway’s Pitted Five Olive Blend and 1/3 pitted kalamata)
1 tablespoon anchovy paste (or 3 anchovy fillets)
3 cloves garlic, peeled
5 large fresh basil leaves
zest from 1 lemon
juice from 1/2 lemon (about 2 tablespoons lemon juice)
3 tablespoons good olive oil

Directions

1. Rinse half of the olives in cold water. (Rinse all of them for a less briny/salty flavor).
2. Place the olives, anchovy paste, garlic cloves, basil leaves, lemon zest and juice and olive oil into the cup of an immersion blender.
3. Pulse through the ingredients for about 30 seconds, until well minced.
4. Serve immediately or refrigerate up to a week.
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Eat, Drink & Be Yummy!
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