Black Olive Tapenade recipes
- Willie Apr 19, 2005 11:34 PM
I have some bulk olives (kalmatas and another variety) from one of the local Mediteranean stores which I resently de-pitted.
Does anyone have any good recipes for a dark olive tapenade, preferably without achovies?
Or if I must use the achovies, tell me why?
Deborah Madison's recipe is a crowd pleaser.
1 cup olives, such as Nicoise or Kalamata
1/4 c capers, pitted
2 small garlic cloves
2 tsp. chopped fresh thyme or 1/2 tsp. dried
1-2 tbsp. extra virgin olive oil
fresh lemon juice.
In a food processor, make a smooth paste of the olives, capers,
garlic, and thyme if using dried. Add the olive oil while the machine
is running. Season with pepper and add lemon juice and thyme if using
I've made this olive-eggplant spread a number of times and it's always been a big hit with my guests. I always add more olives and capers than it calls for, but that's just a matter of taste.
And I let the cooked eggplant drain a bit so that it doesn't get too watery.
OTOH when I make putanesca sauce, I use a whole can of Kalamatas and a whole tin of chopped up anchovies, the latter stirred in during the last two minutes with a bunch of cilantro (Italian parsley if you're a purist). Seems to add just the right amount of salt for the volume, people that hate anchovies never even know they're in it.
While I love whole olives, I find that a tapenade w/ pungent olives (like Kalamata) is too overpowering, so I like to cut that kind of tapenade w/ roasted red bell peppers (from the jar is fine). Use whatever ratio suits your tastes. Other additions: 1-2 garlic cloves, EVOO, S&P, parsley.