Olive & Artichoke Tapenade
Tapenade is traditionally made with Kalamata olives and capers and is a delicious, briny/salty spread that pairs really well with cheese. My version is the same idea but with a few extra flavors that make this tapenade especially addictive. I may be biased so please, you be the judge. A great thing about tapenades are they are super easy to make. Just a few seconds in a food processor and you are done. And they keep for days or even up to a week or more (thanks to the acidic nature of the ingredients). So once you try this and fall in love then just keep a jar on hand for anytime friends stop by. You never know when you need a quick and easy appetizer. I also love to bring this on a picnic because it’s very portable and doesn’t go bad easily. I store and bring mine right in the canning jar I use at home. A friend of mine showed me the Weck canning jars and I just love them. I found mine at Crate and Barrel but you can find them other places. They are $3-4 per jar and they have a great rubber seal and little clamps that really help to prevent spillage.
So back to the tapenade. My version has olives and capers and garlic (all the usual suspects) but I also threw in some good quality marinated artichokes. I found some that were grilled and marinated but just good quality marinated ones are fine. And then, for some extra color I used a few Spanish green olives and Piquillo peppers (from a jar). Piquillo peppers are not spicy but they have more bite than plain roasted red peppers and I think they really work here. Of course I added some Parmesan Reggiano cheese but if you wanted to make this Vegan (which I did for my dear sister) then keep everything the same and just omit the cheese. I paired mine with a creamy goat cheese on crostini and it was perfect but use whatever creamy cheese you like! Or just plain crackers. Another way to use tapenade is to layer it on chicken and bake it. So delicious…
- 1 large clove garlic
- ¼ cup shallot bulb (about ½ large whole shallot)
- 1 cup pitted Kalamata and green (Spanish) olives
- 1 cup marinated artichoke hearts
- 2 piquillo peppers or 1 roasted red bell pepper (from a jar)
- ½ cup freshly grated parmesan cheese
- 3 teaspoons capers
- ¼ teaspoon crushed red pepper flakes (or a little more)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon kosher salt
- 2/3 cup extra virgin olive oil
- In the bowl of a food processor combine the garlic and shallot and pulse until well chopped, stopping to scrape down the sides as needed.
- Add in the remaining ingredients except the olive oil. Pulse 8-10 times. You want the mixture to be very chunky.
- Add in the olive oil and pulse a few more times but don't just turn it on and leave it or your tapenade will be mushy.
- Store in an air-tight container in the refrigerator until ready to use. Up to 1 week.