Tapenade

This Mediterranean paste is a timeless classic that can be used as a spread or dip. It pairs wonderfully with various dishes and can even be incorporated into vinaigrettes or tomato sauces. With its rich flavors and versatility, it adds a touch of ancient cuisine to your meals.

Makes: 6 to 8 servings

Time: 20 minutes

INGREDIENTS:

• 1 pound good black olives, preferably oil-cured, pitted
• 3 tablespoons capers, rinsed if salted, drained if brined
• 6 or 8 anchovies with some of their oil
• 1 or 2 cloves garlic, smashed
• About 1/2 cup extra virgin olive oil, plus more if desired
• 1 teaspoon fresh thyme leaves (optional)
• Chopped fresh parsley leaves for garnish (optional)

INSTRUCTIONS:

1. In a food processor, combine the olives, capers, anchovies, and garlic, along with a bit of the olive oil.
2. Pulse the machine once or twice to begin breaking down the ingredients. Then, turn on the food processor and gradually add the remaining olive oil. The goal is to achieve a rough and textured puree, similar to what you would get with a mortar and pestle.
3. If using, stir in the thyme. Thin the mixture with more olive oil if needed.
4. Garnish with chopped parsley.
5. Serve immediately or refrigerate for at least a month.

SERVING SUGGESTIONS:

• Spread the Mediterranean Olive Tapenade on sandwiches or wraps, either alone or in combination with other ingredients.
• Toss it with hot pasta for a quick and flavorful sauce, thinning it with some of the pasta-cooking water if necessary.
• Use it as a topping for baked potatoes, grilled or roasted meat, fish, or chicken.
• Enjoy it as a topping for bruschetta and crostini.
• Incorporate it into your pizza instead of traditional sauce or crumble and dollop it on top.
• Use it as a delicious accompaniment for cornbread or other quick or yeasted breads.

VARIATIONS:

• Green Olive Tapenade: Substitute green olives for black olives and add 1 teaspoon toasted and ground cumin seeds or ground cumin, to taste. You can also include a wedge or two of preserved lemon for added flavor.
• Dried Tomato Tapenade: Replace half or all of the olives with roughly chopped oven-dried tomatoes or store-bought dried tomatoes. Add 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme for enhanced taste.

Discover the rich and ancient flavors of the Mediterranean with this delicious Olive Tapenade. Whether you choose to spread it on sandwiches, toss it with pasta, or serve it alongside grilled meats, this versatile paste will elevate your meals to new heights. With its combination of olives, capers, and anchovies, it captures the essence of Mediterranean cuisine.

Make a batch of this Olive Tapenade and keep it in the refrigerator for up to a month, allowing the flavors to meld and intensify over time. Its robust taste and rough texture make it a delightful addition to your culinary repertoire. So, give it a try and savor the timeless flavors of the Mediterranean with every bite.