January 21, 2013

Kalamata Olive Tapenade

IMG_5263Olive tapenade is a popular food in the South of France, and on the breakfast table in my house. The word tapenade comes from the Provencal word for capers; tapenas. This savory spread is traditionally made from olives, capers, and anchovies in the form of a loose paste, and served as an hor d'oeuvre on bread, crackers, or toasts. Made by me or bought from elsewhere, our refrigerator is rarely without it.

Kalmata Olive Tapenade
Makes about 1-2 cups
 
1 1/2 cups pitted kalamata olives, drained of brine
4 teaspoons capers
1 lemon, zest
1-2 teaspoons lemon juice
2 tablespoons roasted and peeled red pepper, jarred variety
1 tablespoon extra virgin olive oil
 
Put all of the ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until the ingredients are finely chopped, but not pureed. It will only take a second or two.
Taste for flavor. You might want to add more lemon juice or red pepper if it is too salty.
Serve with crackers, bread slices, or toasted baguette as an appetizer. It is also great for spreading on a sandwich, stirring into pasta sauces, mixing into hummus, topping on pizza, or blending into salad dressings. My kids eat it on sourdough bread for breakfast several days a week.
Store in an airtight container or jar in the refrigerator.

 

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Categories: Snacks, Nibbles & Finger Food, Spreads, Dips & Salsas
 

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