Olive Tapenade Paste

Olive Tapenade Paste Introduction Welcome to this olive tapenade paste recipe, a quintessential Mediterranean delight! With its vibrant flavor and versatile nature, olive tapenade can transform simple starters into gourmet delights. Traditionally served as an appetizer with crusty bread, this savory paste is perfect for adding a touch of elegance to your gatherings. Whether spreading on toast, accompanying grilled meats, or accentuating sauces, olive tapenade is a pantry magic-maker that brings a burst of flavor. Let’s dive into the delightful details of preparing this classic condiment! Kitchen Equipment Required Food Processor or Blender Measuring Cups and Spoons Mixing Bowls Rubber Spatula Chef’s Knife Cutting Board Small Airtight Container Cooking Time Total estimated time: 15 minutes Recipe: Olive Tapenade Paste Ingredients 150g (1 cup) pitted black olives (Kalamata preferred) 50g (1/3 cup) pitted green olives 20g (1/3 cup) capers, drained and rinsed 3 anchovy fillets, rinsed 2 cloves garlic, minced 30ml (2 tbsp) fresh lemon juice 60ml (1/4 cup) extra virgin olive oil 10g (2 tbsp) fresh parsley, chopped 5g (1 tsp) freshly ground black pepper Salt to taste Instructions Step 1: Prepare the Ingredients Begin by rinsing the capers and anchovy fillets under cold water to remove excess salt. Mince the garlic and chop the parsley. Gather all ingredients for a smooth preparation process. Step 2: Combine Ingredients In a food processor or blender, combine the pitted black olives, green olives, capers, anchovy fillets, and minced garlic. Pulse the mixture a few times to begin breaking down the ingredients. Step 3: Blend to Desired Consistency Add the lemon juice and slowly drizzle in the olive oil while processing. Continue blending until you achieve a spreadable consistency. Stop to scrape down the sides with a rubber spatula if needed, ensuring everything is evenly mixed. Step 4: Season and Adjust Stir in the chopped parsley and season with black pepper. Taste the tapenade, adding salt if necessary, as the olives and anchovies can be quite salty. Blend once more to incorporate the final ingredients. Step 5: Store and Serve Transfer the olive tapenade to an airtight container and refrigerate for up to one week. Serve it at room temperature with crostini, crackers, or as an accompaniment to your favorite dishes. Conclusion You’ve now crafted a delicious and vibrant olive tapenade that can elevate any dish. This Mediterranean paste is not only quick to prepare but also packed with bold, savory flavors and a hint of brightness from the lemon and herbs. As you explore new culinary possibilities, consider using this versatile tapenade as a secret ingredient to enhance sauces, sandwiches, or salads. Enjoy sharing this flavorful creation with your friends and family, or savor it as a special treat just for yourself!

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