Home Made Tapenade (As Featured on WGN)

| 12/17/2009|
Originally from Provence, France, Tapenades are quick and easy Olive based spreads that have multiple uses, especially around the holidays. Use them on Crostini (toasted bread slices) or sliced fresh baguette, as vegetable dips, or as a topping on Chicken or pasta. Traditionally, they are thick pastes, but many contemporary preparations are more coarsely prepared and a bit chunky.

Ingredients:
2 cloves garlic minced
2 cups whole, pitted olives, green is traditional, but you can use your favorite Kalamata, Black, or mixed. If using brine packed olives, rinse and dry.
1 Tbsp. capers
1/4 tsp. dried thyme leaves
2 Tbsp. lemon juice
6 Tbsp Picholene Extra Virgin Olive Oil or high quality substitute.
Pinch ground black pepper

Preparation:
Combine the garlic, olives, capers, thyme, lemon juice and black pepper in a food processor or blender. Slowly add the olive oil into the mixture while processing. Pulse until you have a coarse mixture or paste as desired. Add pepper and stir. If mixture seems too dry, add a little more olive oil.

The Tapenade can be used immediately, or stored covered in the refrigerator. You can put a layer of Tapenade on top of cream cheese for an easy cracker spread. Tapenade can also be used as a sandwich spread, usually with the addition of a bit more oil.

Options: We have added sun dried tomatoes, anchovies, artichokes, parmesan cheese and roasted red peppers to our Tapenades. A few drops of White Truffle Oil can add an entirely new dimension to these recipes.

Skip the olives and try Sun dried tomatoes and roasted rep peppers, or Artichoke hearts and parmesan cheese. Though technically not a Tapenade without olives, they make tasty alternatives.