black olive tapenade

black olive tapenade

In a food processor, combine 1/2 cup pitted Niçoise olives (drained), 2 drained oil-packed anchovies (optional), 1 tablespoon capers (drained), 1-2 teaspoons Dijon mustard, 1 teaspoon fresh thyme, 1 clove garlic, zest and juice from 1/2 lemon, and season with salt and pepper. Pulse until combined, scraping down sides until a paste forms. Drizzle in just enough olive oil to make a spreadable paste, about 2-3 tablespoons. Taste and adjust as desired. Makes approximately 1/2 cup.

SWAP 1: FIG
In a food processor, combine 1/2 cup pitted Niçoise olives (drained), 1/4 cup dried figs, 1 teaspoon balsamic vinegar, 1 teaspoon fresh rosemary, 1 clove garlic, and season with salt and pepper. Pulse until combined, scraping down sides until a paste forms. Drizzle in just enough olive oil to make a spreadable paste, about 2-3 tablespoons. Taste and adjust as desired. Makes approximately 1/2 cup.

To serve: add to a cheese board along with cheddar, Brie, or goat cheese, or use it in a grilled cheese sandwich with prosciutto.

SWAP 2: SUN-DRIED TOMATO
In a food processor, combine 1/2 cup pitted Niçoise olives (drained), 1/3 cup jarred sun-dried tomatoes (drained), 1 tablespoon drained capers, 1-2 teaspoons Dijon mustard, 1 clove garlic, and season with salt and pepper. Pulse until combined, scraping down sides until a paste forms. Drizzle in just enough olive oil to make a spreadable paste, about 2-3 tablespoons. Taste and adjust as desired. Makes approximately 1/2 cup.

To serve: stir into a bowl of pasta and top with some crumbled feta, or spread atop a burger or grilled swordfish. You can also thin it out with a bit more oil and use it as a dressing for a Greek salad.

SWAP 3: ARTICHOKE
In a food processor, combine 1/4 cup pitted green olives (drained), 1/4 cup canned artichoke hearts (drained), 1 tablespoon capers (drained), 1 tablespoon white wine vinegar, 1-2 teaspoons Dijon mustard, 1 teaspoon fresh thyme, 1 clove garlic, zest and juice from 1/2 lemon, and season with salt and pepper. Pulse until combined, scraping down sides until a paste forms. Drizzle in just enough olive oil to make a spreadable paste, about 2-3 tablespoons. Taste and adjust as desired. Makes approximately 1/2 cup.

To serve: spoon over roasted fish, stir into pasta with grated Parmigiano-Reggiano, or use as a base sauce for pizza.

SWAP 4: PRESERVED LEMON
In a food processor, combine 1/2 cup pitted green olives (drained), 1/4 cup preserved lemons (rinsed), 1 tablespoon fresh flat-leaf Italian parsley, 1-2 teaspoons honey, 1 clove garlic, and season with salt and pepper. Pulse until combined, scraping down sides until a paste forms. Drizzle in just enough olive oil to make a spreadable paste, about 2-3 tablespoons. Taste and adjust as desired. Makes approximately 1/2 cup.

To serve: spoon over roasted white fish or chicken, or try putting some under the skin of your chicken before roasting it.

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