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Capers are the flower buds of a shrub that grows around the Mediterranean.
The buds are dried and then pickled in a vineger brine.
Place the garlic cloves into a blender or food processor; pulse to mince.
You can cook Olive Tapenade using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Olive Tapenade
- It's 1 cup of olives.
- It's 1 clove of garlic.
- You need 1 tablespoon of capers.
- You need 3 teaspoons of lemon juice.
- It's 4 tablespoons of olive oil.
- It's 1 teaspoon of black pepper.
- Prepare 1 cup of fresh flat leaf parsley.
Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
Olive Tapenade step by step
- Drain and pit the olives. Preferably kalamata olives..
- Combine all the ingredients in a food processor and mix until smooth..
- Note: Add less olive oil and blend sorter time for a more chunkier consistency..
- Note: Replace the capers with sardines or anchovies for a traditional olive tapenade..
Season to taste with salt and pepper and serve at room temperature. 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. Tapenade is a rich olive spread that was popularized in the Mediterranean, and today it's a must-have condiment for many people throughout the world.
