ChefShalon
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The Tapenade recipe from the 2010 Fall/Winter catalog calls for 1 cup of pitted Kalamata olives, 2 cloves of garlic, 2 tablespoons of capers, 2 tablespoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, and 1/4 teaspoon of black pepper.
To make the Tapenade, start by placing all of the ingredients into the Manual Food Processor or Food Chopper. Pulse until the mixture is finely chopped and well combined. Serve immediately or refrigerate until ready to use.
Yes, you can use any type of pitted olive in this recipe, but Kalamata olives are recommended for their rich flavor.
The Tapenade can be stored in an airtight container in the refrigerator for up to 1 week.
The Tapenade can be served as a dip with crackers or sliced baguette, or used as a topping for crostini or bruschetta. It can also be added to sandwiches, wraps, or salads for an extra burst of flavor.