Olive 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. | |
