Olive Tapenade

Top Tips

Start with olives you would eat on their own - tapenade cannot hide tired or dull olives. If the olives taste flat straight from the jar, the finished bowl will feel the same. I always taste one before starting. It saves the recipe before it even begins.

Dry ingredients matter more than speed - excess brine from olives or capers is the fastest way to lose structure. A quick drain and light pat keeps the mixture chopped instead of loose, especially if you plan to refrigerate it.

Use the food processor in pulses, not autopilot - most recipes do not say when to stop, and that is where texture disappears. Short pulses give you control and help keep visible pieces that make the tapenade spoonable rather than spread-thin.

This easy olive tapenade recipe stays coarse, briny, and flexible for spreads and boards 

Ingredients

1cup pitted Kalamata olives *

2 tbsp capers drained

2 garlic cloves

2 tbsp fresh lemon juice

¼ cup extra virgin olive oil

 

Instructions Chop the base

Add the olives, capers, and garlic to a food processor. Pulse in short bursts until everything looks coarsely chopped with visible pieces, not a paste.

Add lemon juice and olive oil. Pulse a few more times until the mixture looks cohesive but still chunky. It should hold together on a spoon.

Taste and finish.Taste and adjust if needed, then serve right away or chill. Use as a spread, dip, or topping.

* What is special about Kalamata olives? These purple-hued Greek olives are bold and briny with fruity notes and often a mild smokiness. Some say they have a tanginess reminiscent of red wine vinegar. A lot of their flavor comes from the curing process. Kalamata olives are an eye-catching feature on Greek mezze platters and charcuterie boards.

 

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