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Olive Tapenade

20 Kalamata, black, or green olives or some combination of all, chopped
1 TBS rinsed, drained, chopped capers
1 tsp lemon juice (or less)
2 tsp olive oil
1/2 tsp anchovy paste
2 clove garlic, chopped finely
1/4 tsp dried Oregano
black pepper to taste

Mix all ingredients and let set about an hour or two before serving for flavors to mix.

Herbed Tapenade

1 1/2 cups pitted kalamata olives
4 garlic cloves, chopped
1 TBL capers, rinsed and drained
1 tsp Dijon mustard
1 tsp dried thyme
1 tsp finely chopped fresh rosemary
1 TBL brandy (optional)
2 TBL extra virgin olive oil
Salt and Pepper to taste

In a food processor, pulse the olives, garlic, and capers until coarsely chopped.  Add mustard, thyme, rosemary, and brandy and pulse until firnely chppped.  With the motor running, drizzle in 2 TBL of the oil.  Season to taste with salt and pepper.

To Freeze: Spoon the tapenade into one large or three 1/2 cup plastic containers, spoon on a thin coating o foil to seal the surface, cover, and freeze.


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