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Great recipe. It comes from the Provence region of France. I know this recipe is usually made using a pestle and mortar, but I prefer to use a food processor because is easier and the tapenade is ready in less than 5 minutes! I didn't have kalamata olives so I used a tin of green olives that I had on hand. Nutrient information is not available for all ingredients. Blend or pulse until tapenade is smooth and creamy. Most of us know tapenade as the Provençal spread made primarily from black olives, along with aromatics, herbs, and other flavorings. So this quick and easy tapenade is perfect for me to whip up. Some more ideas for using up homemade tapenade? If using a food processor no dicing should be needed. Add comma separated list of ingredients to exclude from recipe. From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. You just need to add all the ingredients and blend. Of course, you can also process it to whatever texture you prefer! Pulse 2 to 3 times until coarsely chopped. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Most people won't think twice about serving basic cornbread when is on the table. You can also enjoy it with a glass of chilled white wine. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Get easy-to-follow, delicious recipes delivered right to your inbox. Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d'oeurves for any party where you're expecting vegetarian or vegan guests (or just guests who like good food!). WOW, Perfect Tapenade!!!! Allrecipes is part of the Meredith Food Group. The black olives are also cheaper so that also saves on the cost. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect! The flavor may be strong for some so what I do is add about 1 part black pearl olives and 3 parts kalamata olives. 81 calories; protein 0.5g 1% DV; carbohydrates 2.5g 1% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 359.3mg 14% DV. The word itself is derived from tapenas, which means capers. Most of us know tapenade as the Provençal spread made primarily from black olives, along with aromatics, herbs, and other flavorings. Yecch, grey muck. Don't process too finely, since tapenade should not be completely smooth, but more of a thick and chunky paste. Tapenade is a seasoned dip made from olives and capers. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Serve the tapenade with crackers, flatbread, baguette, or slices of toasted artisan bread. yummy. I prefer it on the chunky side. Whenever I go to parties, I make sure to bring something healthy that I know I’ll be able to eat if, by chance, there aren’t a whole lot of other healthy options. I should have known better than to do this in a blender. I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. – Homemade Olive Tapenade Recipe – There are few appetizers that really stand out for me, and a good homemade olive tapenade is definitely on my list. A good tapenade. Also, consider using it to top hummus and add a layer of flavor, or mix it in with hummus for a dip. If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well. I used a Mediterranean olive mix, which worked fine. Olive tapenade doesn't have to be refrigerated before serving, but you should refrigerate any leftovers. In a food processor or blender combine both types of olives, capers, shallots, garlic, olive oil, and pepper. Place the garlic cloves into a blender or food processor; pulse to mince. Taste test and add salt to … Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! Love it so much I was eating it from the food processor without any bread. Add the herbs, lemon juice, and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl. I'll retry but finely hand-chopped instead. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Congrats! I love this recipe because it’s quick, easy, healthy and still full of flavor. I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. Obviously, this olive tapenade recipe is vegan. https://www.thespruceeats.com/homemade-olive-tapenade-recipe-1808676 It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. Here we look at both kinds, with recipes. 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