Homemade Tapenade
38
- Makes3/4 cup
Clockwise, from centre: Black olive tapenade; pimento tapenade; green olive tapenade and sun-dried-tomato tapenade. (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. Plus, variations for green olive, black olive, sun-dried-tomato and pimento tapenade
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.
Switch it up
Three tapenade 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.
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.
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