Tapenade is a Provençal dip/spread that consists of olives, capers and sometimes anchovies. I love anchovies but I am not using it in this recipe. You certainly can add them for more richness if you like them. Beware of the high level of sodium in all the ingredients. This mouthwatering spread is also found in Italian cuisine.
“Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenade. One of the earliest known tapenade recipe, Olivarum conditurae, appears in Columella‘s De re Rustica, written in the first century AD. . Cato the Elder (234–149 B.C.E.) includes a recipe for Epityrum, an olive spread very like a tapenade, in chapter 119 of his “On Agriculture.”
Follow me in my kitchen and let ‘s have fun with this delicious spread.
Serves 6-8 as an appetizer – Level of difficulty: Easy
- 1 cup Kalamata olives, pitted and rinsed
- 1 cup green olives, pitted (Sicilians are the best) *
- 1 Tbsp. chopped flat-leave Italian parsley + more for garnish
- 4 Tbsp. extra-virgin olive oil + more to drizzle
- Half of a lemon, juiced
- 1 tbsp. capers, rinsed
- 2 garlic cloves, rough chopped
- Roasted red bell peppers for garnish, fresh or jar ones
- 1 loaf of crusty bread, sliced or crackers* Preparation:
1) Place Kalamata and green olives, parsley, oil, lemon, capers and garlic in a food processor. Pulse 25 times by stopping each time until you obtain a chunky but moist consistency, showing small bits of olives and other ingredients.
2) Place in a serving bowl and chill. (Optional)
3) Spread on delicious crusty bread or crackers. Drizzle with olive oil.
Garnish with parsley and roasted peppers.This spread makes a dazzling appetizer and can be made ahead of time. Cook’s notes: I used Spanish olives, and they worked nicely.
I don’t recommend that you add any salt to this spread, even if you’re not on a sodium-restricted diet. You can toast the bread to add that extra touch. The choice is yours. Wine Pairing Suggestions: A lovely chilled white, such as a sauvignon blanc, or any white or red varieties of your choice. Make sure, the acidity level is low to medium. This way, it will not take away the sharpness nor compete with the saltiness of the dish. It’s ok, if you don’t consume alcohol, either way, you will enjoy this luscious appetizer.I hope you will try this recipe and share your thoughts with me.
Happy Cooking from My Kitchen to Yours, Gina Martino Zarcadoolas aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Global Cuisines & Cultures Aficionado