Homemade olive tapenade
33
- Makes3/4 cup
Photo, Roberto Caruso.
Embrace the French countryside and turn olives into a versatile spread that adds instant punch to any dish, from pasta to chicken and beyond.
Ingredients
1 cup oil-cured black olives, pitted
1/4 cup coarsely chopped parsley
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp drained capers
1 garlic clove, crushed
2 tsp fresh thyme
Instructions
WHIRL olives with parsley, oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down sides if needed. Season with fresh pepper. Refrigerate up to 2 weeks.
Nutrition (per tbsp)
Calories 60, Carbohydrates 1g, Fat 6g, Sodium 393mg.
Five ways to use it
Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min.
Simple pasta supper: Toss 250 g cooked tagliatelle with 1/2 cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.
Crunchy crostini snacks: Slice a baguette into 1/4-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade.
Bocconcini bites: Toss mini bocconcini with Black Olive Tapenade. Serve with toothpicks for a quickhors d’oeuvre at your next party.
Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad.
Switch it up
Three variations to suit every taste!
1. Green Olive Tapenade Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.
2. Sun-Dried-Tomato Tapenade Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and 1/4 cup basil leaves. Continue with recipe.
3. Pimento Tapenade Omit black olives. Replace with 1/2 cup chopped roasted red peppers and 1/2 cup pitted green olives.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.