Tapenade is a Mediterranean olive spread originating from Provence, France. It is an olive-based condiment that combines black or green olives, capers, and anchovies into a savory and slightly briny paste. Tapenade is ideal for spreading on crusty bread or crackers, as a tasty addition to sandwiches, or as a complement to grilled meats and vegetables.
It is usually very drab in color, but this version includes sun-dried tomatoes and basil to brighten the flavor and color.
Ingredients
- •473 ml (2 cups) pitted Kalamata olives
- •118 ml (1/2 cup) imported black olives (such as Niçoise), pitted
- •60 ml (1/4 cup) sun-dried tomatoes in olive oil, drained
- •6 cloves garlic, peeled and minced
- •15 ml (1 tablespoon) capers
- •5 anchovy fillets
- •5 ml (1 teaspoon) lemon juice
- •60 ml (1/4 cup) extra-virgin olive oil
- •3 or 4 large leaves fresh basil ( optional)
Preparation
In the bowl of a food processor, combine the Kalamata olives, black olives, sundried tomatoes, garlic, and capers. Process until coarsely chopped.
Add the anchovies, lemon juice, and olive oil. Process again until finely chopped; do not puree. Cover and refrigerate until ready to serve.
Remove the tapenade from the refrigerator. Finely chop the basil and mix in until blended. Transfer to a decorative bowl and serve with sliced crusty bread.
To make ahead
Up to one week before serving: Prepare tapenade. Cover and refrigerate.
To serve: Add chopped basil to tapenade. Transfer to a serving bowl.
WINES: Rose, Rose, Rose, but if you must have a white, try one of the southern Frenchettes: Palette, Clairette, or Bellet or Picpoul de Pinet
