Black Olive Tapenade

This is a tasty olive spread that originated in Provence. It makes for a great appetizer when spread on bread or crackers or used as a dip with vegetables. Leftovers won't go to waste because it can also can be used as a rub for baked chicken, mixed into boiled potatoes, as a base for a vinaigrette or stirred into a bunch of spaghetti.

Print

Black Olive Tapenade

Plan ahead since this should sit in the refrigerator for 18 hours before using. 

Source:  Cook's Illustrated

Yield: about 1 1/2 cups

1/3 c raw pine nuts, (don't toast them, please)
1 1/2 brine-cured pitted kalamata olives
1/2 c salt-cured black olives (also pitted)
3 T capers, rinsed and drained
2 anchovy fillets, rinsed and patted dry
2 teas Dijon mustard
1/2 garlic clove
1/4 c extra virgin olive oil

Process the pine nuts in food processor until they become a paste. The nuts will begin to adhere to the side of the processor bowl and avoid the blade. You'll need to scrape down the side and run the processor a second and third time until the nuts become a mostly smooth paste.

Redistribute the paste in the processor bowl and add the olives, capers, anchovies, mustard and garlic. Pulse the processor until very finely chopped, about 15 pulses. Halfway through, scrape down the sides. Remove the mixture from the food processor to a bowl and stir in the olive oil.

Refrigerate for 18 hours or up to 2 weeks. It's best to allow it to come to room temperature before serving.

Note:

You may have difficulty finding salt-cured olives. I got mine at a Whole Foods olive bar. These olives aren't resting in a brine and look wrinkled.