At home we love and often make a tapenade with olives. The origin of the tapenade dates back many years, and the recipe can be found in cookbooks from the time of the Roman Empire. Like guacamole at home, we like to consume this delicious dip spread on toast. This is also how you will get the tapenade served in France, where it is very popular and considered as hors d’œuvre . Very often the dip sometimes used to stuff poultry for a main course. . It can replace the spaghetti sauce, flavor baked fish or a dish with eggplant and is a delicious side to grilled lamb chops. However you decide to enjoy this dish, be sure if you love olives you will love it as well. The main ingredients of the tapenade with olives are-olives, capers and olive oil. Different cuisines around the world flavor the tapenade differently, using different spices, garlic, anchovies, lemon juice, brandy or vinegar. The recipe I will share with you is the one we all love at home, and named without anchovies.
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You Need:
| Ingredients: | Amount: |
|---|---|
| Kalamata Olives . | 1/2 pound. |
| Garlic. | 1-2 cloves. |
| Salt and Black Pepper . | To taste |
| Olive Oil. | 2 tbsp |
| Capers. | 2-3 tbsp. |
| Fresh Parsley. | 3 tbsp. |
| Lemon Juice. | 1 1/2 lemons |
Instructions:
Thoroughly rinse the olives under cold water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a smoot paste, approximately 2 to 3 minutes total. Transfer to a bowl and serve with toasted Bagguete.
Enjoy!
For this recipe you may find this equipment useful:
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