May 30, 2013

10 Minute Tapenade


How about a light appetizer that can stand up to the heat on a summer's day, can travel easily AND only take 10 minutes to whip up??

I've got you covered!

Tapenade is a Provencal dish hailing from the South of France.  There, is is most commonly enjoyed spread onto crusty slices of various breads.  The French make it in more of a paste form and include olives, capers and anchovies.  The name tapenade actually comes from the Provencal word for capers - tapenas.

If you ever end up on Jeopardy and that question arises...you can thank me with cookies!

Long before I ever knew what tapenade was my sister was crazy for those flavors...and still is!

Sure you can buy a jar of tapenade for about $7.00 - but why not make it and customize it to your palate?
Me, I like to make it chunkier, I love the textures and flavors that way and I truly do have a slight addiction to capers - do I ever!

My 8 year old has whipped this up on her own as well - when helping me in the kitchen.  She always wants to man either the stand mixer or the food processor, lol!  Easy-peasy!

10 Minute Tapenade

2 big cloves garlic, peeled (about 2 TBS)
1/4 cup capers, drained
1 - 6 oz can black olives, pitted and drained
3/4 cup green olives with pimento
1 small jar (6 oz) artichokes, drained and blotted dry
1 tsp red wine vinegar
1 TBS olive oil
Black pepper to taste

Place garlic, capers, both olives and artichoke in your food processor bowl and pulse until combined.   Scrape into a large bowl, add in the vinegar, olive oil and pepper and toss until combined.  Serve with pita chips or fresh, thin slices of French bread.


Colleen's Notes:  You can make this up to a day ahead, just add the olive oil and do not add the vinegar until either just before serving or an hour ahead.  Toss well.

You can customize the flavors - add more or less garlic, omit the artichoke, add anchovies or roasted red peppers.  You can even sweeten it up a bit and add dried figs.  You can only use black olives also, which I think is the traditional way.

You can use this to stuff mushrooms, stuff chicken breasts or top a burger.  I bet this would be wonderful tossed with the Garlic Shrimp I make - just thought of that...now I have to try it out!



12 comments:

  1. Oh this is one of those times you wish Facebook had a "love" button! I'm a sucker for olives, caper and artichokes, but all together? Mmmm. Not sure I could find a gluten-free cracker that would do it justice :)

    ReplyDelete
    Replies
    1. Then put it over some GF pasta with a bit of garlic infused olive oil - yummmm!

      Delete
  2. Yeah! I love tapenade, and duh, it should be pretty easy to make. In fact, I think I've made it and canned it, too. I'll have to check my recipes and see.

    ReplyDelete
  3. Nice! I have learning to can on my 2013 to-do list! Thinking of taking a class in Philly with Marisa McCellan :)

    ReplyDelete
  4. I love olive tapenade! This recipe is on my "must try" list!

    ReplyDelete
  5. Mmmmm. I just LOVE everything you post.

    ReplyDelete
    Replies
    1. Awww! Thank you! You just made my day!

      Delete
  6. I would really like to try this recipe!

    ReplyDelete
  7. This sounds like a great appetizer to put out for company.

    ReplyDelete
  8. This looks SO good. I am a huge olive fan -- I was actually just munching blue cheese stuffed olives before dinner and my children were totally horrified. The upside to that being... no sharing the tapenade!

    ReplyDelete
  9. I am making this for my friday GNO event....looks fab and so quick!

    ReplyDelete
  10. You have made some decent points there. I looked on the internet to find out more about the issue and found most
    individuals will go along with your views on this
    website.

    Here is my site Prosolution Pills

    ReplyDelete