Olive tapenade is an ideal spread for crusty breads, served with a selection of cheeses to nibble on at the weekend. It's the best appetizer to serve to your guests when they come for dinner. First time I had it in Provence, where we browsed around the local markets almost every day, buying fresh breads, cheeses and produce for our lunches and dinners. My favourite was made with Kalamata olives, which was less salty, and had more depth and aroma. After coming back from the holidays I made it quiet a few times, each with great success. This week I made it for our friends, who are visiting from Poland, and they loved it too!
This spread is very easy to make. All you need is a food processor and a handful of ingredients. To me, the less, the better, so I use only the essentials. This time, I used 2 types of olives, but if you want, you really need just one.
I found some recipes that call for anchovies, but as I am a vegetarian, I leave that one out, but if you want, you can add some too. For me personally, this tapenade is salty enough, and I don't need any more extra ingredients. Try to make it yourself and tell me what you think!
- 1/2 cup pitted black olive
- 1/2 cup pitted green olives
- 1clove garlic
- 1-2 tbsp olive brine or water or lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- some parsley (optional)
Place all the ingredients in a food processor and blitz until the desired consistency. Make sure you do not add all the liquid at once, at half at the beginning, blend and check if you need to add more. You might end up adding a little extra, but it's better to start with less and build up to your preferred consistency. I like mine on a drier side, and to be more chunky, but sometimes make it more into paste. It's all up to you.
Serve on a crusty bread, and keep it in a tight container in the fridge.