Olive Tapenade
Servings: 1 cup
- 1 heaping cup (150 grams) pitted black olives
- 3 teaspoons (15 grams) capers
- 2 - 4 tablespoons (30 - 60 grams) extra virgin olive oil
- ¼ teaspoon (1½ grams) salt
- ¼ clove garlic
- ¼ cup flat-leaf parsley optional
- 1 teaspoon (5 grams) lemon juice optional
- 2 twists black pepper optional
- To a food processor, add pitted black olives, capers, garlic, flat-leaf parsley, and lemon juice.Tip: if capers are in salt, rinse them first.
- Pulse a few times until you have a coarse olive purée, stopping to scrape down the sides of the food processor.Add the olive oil, starting with two tablespoons and up to four tablespoons at the most. Depending on your olives, you might need to add more or less oil.
- Pulse a few more times until you reach your desired consistency, stopping once or twice to scrape down the edges. Taste and add salt and pepper if necessary.Your olive tapenade is ready when it has a coarse purée texture that is easy to spread.
- Serve on top of crostini or crackers for a crunchy and tasty appetizer. See more serving suggestions in the dedicated chapter above the recipe box.
Nutrition information is for the whole cup of tapenade.
STORAGE
Make ahead: this one's an excellent recipe to make ahead as it keeps well for days.
Refrigerator: store leftover tapenade in an airtight container (we recommend a mason jar) in the fridge for up to one week. You can serve it cold straight from the refrigerator.
Freezer: you can freeze tapenade in a small jar for up to 3 months. Then, thaw it overnight in the refrigerator.
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