Tapenade. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
The olives (most commonly black olive) and capers are chopped finely, crushed, or blended.
Then olive oil is added gradually until the mixture becomes a paste.
Olive Tapenade is an easy accompaniment that works well as an appetizer or cheese board component, or as a side to main entree meats like roast chicken.
You can cook Tapenade using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Tapenade
- It's 1 cup of black olives, free of seeds.
- Prepare 1 of garlic mashed.
- You need of ablespoon chopped parsley.
- You need 2 tablespoons of olive oil.
- Prepare 1 tablespoons of Caper.
- It's Tablespoon of lemon juice.
- You need 1 teaspoon of dried thyme.
Tapenade is so, so under appreciated, if you ask me. Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply. Place the garlic cloves into a blender or food processor; pulse to mince.
Tapenade instructions
- Put all the ingredients in the food preparation and grind to get the paste... Foot with salted biscuits or salty bread sticks.
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Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. A tapenade is a spread usually made from crushed olives and capers. While it likely originated in the Mediterranean diet regions, where capers are from, tapenade became popular in France's Provençal region in the south. There, tapenade is usually served alongside bread or crackers, so you can add as much or as little of the spread atop.
