So- after weeks of tormenting my dear friend with talk of tapenade it was time to actually make some. But, as usual, I was disorganized and doing too many things at once. And was running late for the first Zoom group patio drinks in eight months. Luckily tapenade can be made in a matter of minutes. It's incredibly flexible, highly adjustable, and unendingly unforgiving. This is a very loose recipe- use whatever herbs you have on hand, go wild with the garlic, and enjoy on a charcuterie plate. Or maybe use as a crust on seafood or a roast. Or on top of bison burgers with a little chevre. This also makes a great filling for barbecued or stuffed mushrooms.
But in the rush I forget to grab a photo. So here's a photo of an olive tree-
I use a tin of basic black olives, a jar of stuffed green olives (garlic or pimento), and a few handfuls of "fancy" olives. I prefer Moroccan sun dried olives but any variety you enjoy is perfect.
Juice of 1-2 lemons (you could sub a dry white wine for some of the lemon juice)
1/4 cup roasted red peppers or pimento
2-3 TBSP capers
2-3 TBSP coarse or lavender mustard
I like to use half a raw bulb and half a roasted bulb. I'm not about to tell you how much garlic to use. I trust your intuition.
1 TBSP anchovy paste (this is entirely optional)
Rosemary & basil are wonderful. I've enjoyed thyme and oregano (especially spicy oregano),a little bit or tarragon can be lovely. Really it's a matter of what else you are serving, what you have on hand, and what you are in the mood for. Start with a couple of TBSPs and adjust as needed. In a pinch dried tarragon and rosemary can be used but I find other dried herbs to be too mild. There's no harm in experimenting.
Olive oil as needed
Pepper as desired
In a food processor blend olives, garlic, anchovy paste if using, lemon juice, pimento, and capers until coarse.
Add mustard and herbs. Blend until desired texture.
Allow the flavours too mingle until you can't wait anymore.
Tapenade will typically keep in the fridge for at least a week or two- if it lasts that long. The list of things you can use it in is endless. I'm partial to a scoop or two in my scrambled eggs! It's not uncommon for me to make a large batch but divide it before I had the herbs. I prefer tarragon in my eggs, rosemary in my spreads, and basil for sandwiches and bison burgers.
Tapenade is a truly lovely thing. it is ubiquitous and simple. And best shared with friends.
Spread the love.