Black Olive Tapenade
You know the Halloumi cheese sandwich you order for breakfast and how the first bite sends your taste buds on a roller coaster ride. And you can’t help but wonder what it is that has that effect. Well, it’s Tapenade.
Tapenade is an olive spread or dip, originating from the Provence region in France. It can be made with either green or black olives. Either way it is a fantastic addition to any sandwich or even served on a crostini on it’s own. To make good tapenade you need good olives. For todays’ recipe which is Black Olive Tapenade I will be using amazing local black olives. For those who don’t know what to use, use Kalamata olives, they are bold in flavor combining tangy with salty in a perfect combination. Accompany that with capers, sun dried tomatoes and basil and you can imagine the world of flavors you’ll end up with.
Ingredients:
- 1 ½ cup black olives (Kalamata would be your best choice)
- 5-6 sun dried tomatoes
- 1 garlic clove
- 3 teaspoons capers
- A bunch of basil leaves
- 1 teaspoon dried basil
- Red pepper flakes
- 3 tablespoons olive oil (use sun dried tomato preserve oil)
*Use a food processor for this. Drop everything in.
*Choose sun dried tomatoes that are preserved in olive oil, this way you can use some of that oil which is pretty flavorful.
*I like my Tapenade a bit chunky, so I use the pulse button in order to avoid getting to the paste situation. If you like your tapenade smoother, blend it all the way.
*Pulse everything until you reach the desired consistency, then empty your tapenade in a jar and keep in the fridge. It keeps for up to two weeks.
*Enjoy this as a spread for your sandwiches, as a dip, as a base for your pizza or even mixed with some fresh hot pasta… elevating your food to the next level.
