So, I’m really really bad at doing follow-up posts, post series, etc.
Case in point: This hummus post from APRIL, in which I said I’d also be posting my tapenade recipe and how to make pita chips. I haven’t forgotten about those other posts, but the passage of time has also sort of… gone really fast.
So, Tapenade, huh?
This is a great spread to make for crusty breads or pita chips, and though it’s typically made with anchovies, mine doesn’t have anything like that.
Here’s how I do mine:
- Haul out the food processor.
- Chuck in a ton of olives… If you don’t want it to be super-salty, make sure to use more black olives than green. Kalamata olives are always nice (and really the best for this), though I didn’t have any. Pulse.
- Throw in a spoon of minced garlic. Don’t add too much at once… you can always taste and add more, but you can’t take it out once it’s there! Pulse.
- Throw in a whole bunch of capers. Pulse.
- Turn the processor on while you drizzle in extra virgin olive oil. You can add some lemon juice too, if you’d like.
- Taste, and decide if it needs anything else.
- Serve and enjoy!
If “serve” is too vague, try some of these ideas:
- Cut horizontal slits in chicken breasts and fill with a dab of olive tapenade before baking.
- Serve broiled fish with a dollop of tapenade on top.
- Use olive tapenade to stuff mushrooms as delicious crowd pleasers.
- Find some delicious crostini (little pieces of crusty toasted bread) and spread with cream cheese, feta, or goat cheese, then top with tapenade.
- Make summer appetizers by layering a bagel chip, a slice of mozzarella cheese, a slice of a Roma tomato, and tapenade.
- Toss mixed greens with olive tapenade as a salad dressing.
- Try a little bit in your morning omelet.
- Add tapenade to angel hair pasta, chopped tomatoes, and fresh basil. Toss.
- Serve with pita chips and yummus hummus, of course.
- Make a delicious sandwich on focaccia with salami, pepperoni, cream cheese, fresh tomatoes, and olive tapenade.