Tapenade is a rich olive spread that originated in the Provence region of France. The classic Tapenade is a paste of black olives, capers, olive oil and spices, but today many types of Tapenade can be found. This Tapenade is my favorite because it includes roasted red peppers.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 16 ounces (500 grams) pitted kalamata olives
- 8 ounces (250 grams) roasted red peppers
- 4 cloves garlic
- 1/4 cup capers
- 2-3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh parsley
- salt and freshly ground pepper to taste
Preparation:
1. Rinse the olives well in cool water in a colander (so they will be less salty). Rinse the capers and the parsley leaves too.
2. Place all ingredients in a food processor. Process to combine, approximately 1 minute total. The mixture should be coarsely chopped.
3. Transfer to a bowl and serve with pita, crackers or fresh vegetables.
NOTE: If stored in an airtight container, Tapenade Olive Spread can keep in the refrigerator for up to two weeks.
2. Place all ingredients in a food processor. Process to combine, approximately 1 minute total. The mixture should be coarsely chopped.
3. Transfer to a bowl and serve with pita, crackers or fresh vegetables.
NOTE: If stored in an airtight container, Tapenade Olive Spread can keep in the refrigerator for up to two weeks.