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This really can be The Best Tasting Tapenade that I have ever tried.
I like that it can be eaten as a spread on a slice of bread or as a dip with my favorite crackers.
The Best Tasting Tapenade
Tapenade is that fabulous tasting creation that features olives along with other Mediterranean ingredients.
I like to think of it as kind of like a Mediterranean alternative to caviar.
However, you really do not have to enjoy your tapenade with something else.
Tapenade tastes just find all by itself. I have also used it as an ingredient in other recipes such as pasta sauce recipes.
Certainly, as you may expect, the taste of olives are what is the predominate flavor in Tapenade.
However, this popular Mediterranean classic can be customized as well. I think that customizing is what makes Tapenade even more better because we can add complementing flavors to it.
It is no wonder why this great tasting appetizer is so popular in many parts of the world.
As you could expect, this is popular in Italy because of the fabulous abundance of olives in this region of the world.
However, tapenade is also popular elsewhere in Europe (such as in France) and is also popular even in places in middle America!
As mentioned, you will need olives for this recipe.
This recipe calls for (pitted) Kalamata olives.
However, you could certainly use another olive or combination of olives if you wanted to. I just like the way Kalamata olives make this recipe remind me so much of a caviar.
Kalamata olives are a product of Greece.
They are black olives but, can also come in shades of brown.
Kalamata olives come with some beneficial vitamins and minerals and are also a good source of fiber.
Capers are also used in this recipe for Tapenade.
Capers are edible immature flower buds that we see in quite a few Mediterranean diet recipes. They give a dish a particular taste that is a bit strong, which often complements the star ingredient of the recipe, in this case the kalamata olives.
There is an alternative to using capers that you can use if you desire.
Some folks use anchovies in their recipe for tapenade.
Feel free to use anchovies if you would like to in your tapenade.
I mentioned that there are several great ways to use your tapenade.
You could spread it on a slice of bread as part of a sandwich or add it to your sauce, as I often do.
Another favorite way to serve tapenade is with homemade chips such as these homemade salted chickpea chips.
By the way, while you are here you may also be interested in these ideas.
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The Best Tasting Tapenade
The Best Tasting Tapenade
As mentioned, this recipe calls for (pitted) Kalamata olives.
However, you could certainly use another olive or combination of olives if you wanted to. I just like the way Kalamata olives make this recipe remind me so much of a caviar.
Capers are also used in this recipe for Tapenade.
Capers are edible immature flower buds that we see in quite a few Mediterranean diet recipes. Because they give a dish a particular taste that is a bit strong, which often complements the star ingredient of the recipe,thus, in this case the kalamata olives.
Here is what you will need to make The Best Tasting Tapenade<.
- (pitted) Kalamata olives – 1 cup.
- Capers – 1 1/2 tablespoons. Can sub in anchovies for a different taste.Or you can use a combination of the two.
- Garlic- 2 cloves, peeled.
- Lemon Juice– 1 1/2 tablespoons.
- Fresh (if possible) herbs- 2 tablespoons total. Suggested herbs include basil, thyme, parsley, oregano and/or rosemary. Use any or as many as desired as long as it totals 2 tablespoons.
- Olive Oil– 2 tablespoons.
Equipment suggestion.
To make this you can use a blender, Vitamix, or food processor.
………
How to make The Best Tasting Tapenade.
If using a blender, use the pulse and keep a good eye on the consistency of the tapenade. I prefer a consistency that resembles caviar most often. However, a more chunky consistency is also a good choice for a dip.
- Finely chop or mince the olives and garlic before you begin processing this recipe.
- Combine together the Kalamata olives, Capers, and garlic in the food processor/ blender. Then add the lemon juice and olive oil (if using a blender or Vitamix, you may need to add the liquid ingredients first for best results however).
- Add the herbs and Pulse the ingredients until you obtain a good texture and consistency. However, feel free to add additional olive oil (up to one tablespoon) as needed for a good paste-like consistency.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Enjoy this delicious recipe for the The Best Tasting Tapenade, a Mediterranean style spread made from great tasting Kalamata olives.
The Best Tasting Tapenade
Enjoy this delicious recipe for the The Best Tasting Tapenade, a Mediterranean style spread made from from great tasting Kalamata olives.
Ingredients
- Here is what you will need to make The Best Tasting Tapenade<.
- (pitted) Kalamata olives – 1 cup.
- Capers – 1 1/2 tablespoons. Can sub in anchovies for a different taste.Or you can use a combination of the two.
- Garlic- 2 cloves, peeled.
- Lemon Juice– 1 1/2 tablespoons.
- Fresh (if possible) herbs- 2 tablespoons total. Suggested herbs include basil, thyme, parsley, oregano and/or rosemary. Use any or as many as desired as long as it totals 2 tablespoons.
- Olive Oil– 2 tablespoons.
- Equipment suggestion.
- To make this you can use a blender, Vitamix, or food processor.
Instructions
If using a blender, use the pulse and keep a good eye on the consistency of the tapenade. I prefer a consistency that resembles caviar most often. However, a more chunky consistency is also a good choice for a dip.
- Finely chop or mince the olives and garlic before you begin processing this recipe.
- Combine together the Kalamata olives, Capers, and garlic in the food processor/ blender. Then add the lemon juice and olive oil (if using a blender or Vitamix, you may need to add the liquid ingredients first for best results however).
- Add the herbs and Pulse the ingredients until you obtain a good texture and consistency. However, feel free to add additional olive oil (up to one tablespoon) as needed for a good paste-like consistency.
Notes
- (pitted) Kalamata olives
- Capers
- Lemon Juice
- Fresh (if possible) herbs- Suggested herbs include basil, thyme, parsley, oregano and/or rosemary. Use any or as many as desired as long as it totals 2 tablespoons.
- Olive Oil– 2 tablespoons.
Equipment suggestion.
To make this you can use a blender, Vitamix, or food processor.
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Nutrition Information:
Yield:
8Serving Size:
2 tbspAmount Per Serving: Calories: 90 Total Fat: 9gg Carbohydrates: 1.5g Fiber: .3g
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