I love a good olive tapenade that reflects a bit of sunny French Provence into our otherwise cold and damp winter evenings. Most recipes have a hint of anchovy mixed into this sublime spread but I know many that don’t keep anchovies in their kitchen. If you want a fuller flavor, add one or two anchovies to the recipe. This can be made ahead and stored in an airtight container for up to 3 days refrigerated.
Ingredients
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[0] => Array
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[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
(
[title] => garlic, cloves, fresh
[ingredientid] => 16875
[ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
[quantity] => 1.00
[measure] => each
[title_custom] => clove garlic,
[componentid] => 0
[method] => coarsely chopped
)
[ab2ccaa8-285d-1724-29a0-b699678a7e82] => Array
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[title] => capers, cnd, drained
[ingredientid] => 5494
[ingredientuuid] => ab2ccaa8-285d-1724-29a0-b699678a7e82
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => brined capers,
[componentid] => 0
[method] => drained
)
[73942e80-a9a2-c674-1d16-aba7446e947e] => Array
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[title] => olives, black, cnd
[ingredientid] => 22607
[ingredientuuid] => 73942e80-a9a2-c674-1d16-aba7446e947e
[quantity] => 1.50
[measure] => cups
[title_custom] => black olives,
[componentid] => 0
[method] => pitted
)
[6cb99cfe-d501-2654-b970-88687aeddbd8] => Array
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[title] => olives, green, pickled, cnd
[ingredientid] => 22617
[ingredientuuid] => 6cb99cfe-d501-2654-b970-88687aeddbd8
[quantity] => 1.50
[measure] => cups
[title_custom] => green olives,
[componentid] => 0
[method] => pitted
)
[0b1f0ff8-e1a9-aae4-0176-2dfbce14fe24] => Array
(
[title] => chili peppers, cayenne, red, rstd, cnd
[ingredientid] => 8418
[ingredientuuid] => 0b1f0ff8-e1a9-aae4-0176-2dfbce14fe24
[quantity] => 0.33
[measure] => cup
[title_custom] => red peppers,
[componentid] => 0
[method] => chopped, roasted
)
[3811343a-2f91-4734-ddfe-758fd4226cc6] => Array
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[title] => vinegar, balsamic
[ingredientid] => 34569
[ingredientuuid] => 3811343a-2f91-4734-ddfe-758fd4226cc6
[quantity] => 2.00
[measure] => teaspoons
[title_custom] => balsamic vinegar
[componentid] => 0
[method] =>
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[25aa43a6-d383-5db4-41d1-c81e58dfe325] => Array
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[title] => lemons, raw, w/ peel, med
[ingredientid] => 20528
[ingredientuuid] => 25aa43a6-d383-5db4-41d1-c81e58dfe325
[quantity] => 0.00
[measure] => each
[title_custom] => zest of 1/2 lemon
[componentid] => 0
[method] =>
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[5b75f060-2be6-3494-b18a-9882983e6a4a] => Array
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[title] => herb, basil, fresh, leaves, chpd
[ingredientid] => 17928
[ingredientuuid] => 5b75f060-2be6-3494-b18a-9882983e6a4a
[quantity] => 0.25
[measure] => cup
[title_custom] => fresh basil,
[componentid] => 0
[method] => chopped
)
[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
(
[title] => oil, olive, extra virgin
[ingredientid] => 22450
[ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
[quantity] => 0.33
[measure] => cup
[title_custom] => extra virgin olive oil
[componentid] => 0
[method] =>
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[c087302a-987d-1d14-d1b3-7b2b2b8b6759] => Array
(
[title] => baguette, sourdough, mini
[ingredientid] => 742
[ingredientuuid] => c087302a-987d-1d14-d1b3-7b2b2b8b6759
[quantity] => 0.00
[measure] => each
[title_custom] => baguette crostinis,
[componentid] => 0
[method] => Toasted
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)
)
-
1 clove garlic, coarsely chopped
-
2 tablespoons brined capers, drained
-
1 1/2 cups black olives, pitted
-
1 1/2 cups green olives, pitted
-
1/3 cup red peppers, chopped, roasted
-
2 teaspoons balsamic vinegar
-
zest of 1/2 lemon
-
1/4 cup fresh basil, chopped
-
1/3 cup extra virgin olive oil
-
baguette crostinis, Toasted
Recipe Method
1. Add
garlic and capers to a
food processor and process until coarsely chopped.
2. Add olives, red peppers and basil and process until coarsely chopped. Add vinegar, lemon zest and olive oil and process until blended but not perfectly smooth.
3. Transfer to mixing bowl and serve with crackers or baguette crostinis.
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