If you've ever tried tapenade and loved it, today I propose an adaptation of this olive spread, which is made in a moment and is finger-licking good. It is usually prepared with black olives and you can also find it with green olives, but the two types are not typically mixed. This homemade tapenade uses olives of both varieties; you'll see how perfectly they combine.
This olive pâté so Mediterranean is typical of Provence and, although some publications attribute its invention to chef Meyner of the restaurant "La Maison Dorée" in Marseille in 1880, olive pastes are known to have existed earlier.
Purists say tapenade is made by hand, crushing the olives with anchovies, capers and olive oil. When done in a mortar, you can control the texture so it remains slightly coarse to leave small chunks. But don't worry, because it can be made in a food processor; the only thing to keep in mind is to leave the olive paste at the consistency you prefer, as fine or coarse as you like. Once you have all the ingredients in the bowl of the KitchenAid P2 food processor, preparing it will take no more than 2 or 3 minutes.
Once made, you can store it in an airtight or vacuum-sealed jar. In the fridge it will keep for several days, but I'm sure it won't last long once you bring it to the table. This homemade tapenade is a delicious and quick option, perfect for serving at appetizers and also as an accompaniment to other dishes. Spread over a freshly cooked entrecôte or with a grilled vegetable platter, it tastes heavenly!
Ingredients
- 120 g green olives, pitted
- 90 g black olives, pitted
- 50 g roasted red pepper (or bell pepper, or piquillo pepper)
- Juice of 1/4 lemon
- 1 garlic clove
- 5 g parsley
- 60 ml AOVE
- Homemade bread and AOVE to serve
Preparation
- Place the olives in the bowl of the KitchenAid P2 food processor. Add the roasted pepper, lemon juice, parsley and the 60 ml of AOVE.
- Cover the processor, set to speed 2 and blend the ingredients. Do it in pulses (about 15 to 20) until you obtain the desired texture.
- Lightly brush the bread slices with oil and toast them to your liking.
- Put the tapenade in a bowl or ramekin and serve it accompanied by the toasted bread slices.
Suggestions
- You will have seen that this recipe is very adaptable; in fact, this homemade tapenade contains no anchovies or capers, so you can add them without any problem.
- To give it a more aromatic touch you can include a bit of rosemary, oregano or thyme among the ingredients. Or replace the lemon juice with lime juice, which gives it a very interesting flavor.
- You can make as many versions as ideas you have. It’s a spread that's always appealing and keeps wonderfully if you store it in the fridge, whether in vacuum-sealed jars or airtight jars.
