A food world devoted to the young chef and those young at heart

Monday, August 2, 2010

Olive Tapenade

Olive tapenade is an intensely flavorful spread. Made with capers or olives it originated in the Mediterranean. Olives and capers were brought to the Mediterranean from the island of Crete by Greek explorers. The name tapenade stems from Provence term tapeneï meaning caper. The recipe my mom showed me how to make uses Kalamata olives and I have included a recuipes using you capers if you so wish. Tapenade is wonderfully easy to make and stores in the fridge for over a month. It contains spectacular bursts of flavor and its a fun special touch for wraps and sandwiches.

Olive Tapenade:
(This filled a 16oz jar with a little extra besides)
  • approximately 2 (drained) cups of Kalamata olives
  • 1 big clove of garlic
  • 1/2 cup sun dried tomatoes
  • 2 tablespoons of pesto OR a handful of basil
Read the following directions very very VERY carefully: blend in a food processor until it reaches a paste like consistency...okay you didn't have to read that carefully...

Variation: You can make a Green Tapenade too. Instead of kalamata olives substitute 2 (drained) cups of Sicilian green olives, and along with the garlic and sun dried tomatoes add 2 drained tablespoons of capers, tablespoon of Dijon mustard and the rind and juice of one lemon.

You're done! All you had to do was push a button and now your on your way to show off uber fancy-shmancy sounding lunches at school/work due to this extremely handy condiment.

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