I have to say I’ve never made Tapenade before, I know what you’re thinking, but I’m a newbie when it comes to making things like Tapenade. I’ve had it before so I knew I liked it but never tried making it before. However, this past weekend I wanted to make these great tomatoes and tapenade tarts, but of course I had no tapenade. I don’t even know if they sell it at the grocery store, I imagine they do, but I had olives at home so I thought I’d be adventurous and try and make it myself.
So I googled tapenade, I google everything, google is my friend. I can’t remember life before google. What did people do before google?
But I digress.
I found out that tapenade is french which surprised me, I would have guessed Italian just because it has olives and garlic in it, however the word tapenade kind of gives it away as french. What do I know, I was never very good at french! So tapenade is traditionally from southern France and it’s made from olives and garlic. Well that much I knew.
Apparently there are many variations of tapenade, some with anchovies, yuk, some with capers, etc. I thought that for my first version of tapenade I’d try something simple, stick to the basics.
I have to say I was impressed, it turned out delicious and it was perfect for my tarts, which I will post the recipe later on this week.
So of course whenever I discover something new, I want to share it with all of you, so here is a simple recipe for olive tapenade.
- 1 cup of Kalamata olives, pitted
- 5 cloves of garlic
- ¼ cup chopped parsley
- 2 tbsp olive oil
- juice from one lemon
- 1 tbsp capers
- pepper to taste
- Place all ingredients in a food processor and pulse until it's all combined well.