Olive Tapenade

It was time to go a-wining once more, though it is always that time for me, and I needed to make some nibblies to go with us. I did a variation of my usual tray of mixed cheeses, crostini, different spreads, bread, smoked turkey, roast beef, nuts and antipasto. I also made some olive tapenade with 3 different kinds of olives.

I almost always bring a variety of olives, but I decided to turn them into a tapenade this time instead. A tapenade is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. Tapenade comes from Southern France, from the region of Provence. Anyone who is familiar with a tapenade knows it is an olive spread, but the name actually comes from the Provencal word for capers or tapenas. Tapenades have been around since the late 1880’s.

A traditional tapenade is made with black olives and anchovies. Well NO WAY am I going to ruin a perfectly delicious dish with anchovies, and I prefer green olives to black olives, though I love a variety of olives. You already know where I am going with this. It goes without saying, but you all know I “Jeannified” the recipe to make it my own. 🙂 I used Kalamata olives, castrelvato (sp) Spanish olives, and whatever else I had on hand. I usually keep a variety of olives on hand at all times. Each type of olive has a different flavor, so do what I do, and play around with different kinds of olives for different results and flavors.

Mixed Olive Tapenade

2 cups mixed olives or olives of your choice

1 TBSP garlic

1 shallot

6-8 capers in brine

5-6 sundried tomatoes in oil

1-2 TBSP lemon juice

1-2 TBSP lemon olive oil, optional

1/4 cup olive oil

1 tsp cumin

1 tsp black pepper

1/4 red pepper

1/4 cup parsley

Mix everything together in the food processor until it is blended together. You want it with little bits of chunks in it for added texture, or at least I do. 🙂 Chill in the refrigerator until ready to use as a spread for bread, Arabic flatbreads, crostini, or whatever you like.

I made some crostini to go with it this time. The easiest and most simple way to make crostini is to cut a French baguette into thin slices, at an angle, and brush both sides with olive oil. Then bake at 400*F or 205* C for about 15-20 minutes, then flip each piece over and continue to bake for another 15-20 minutes, or until it becomes lightly golden and crunchy.

And there you go. Simple, easy-peasy, delicious and always ready to go wherever you go.

Sometimes the best things in life are the simple things. Remember the K.I.S.S. rule – keep it simple (stupid). Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.