A simple homemade tapenade is a beautiful condiment to have on hand. You can also use a combination of olives. As a parent of two, Workman is no stranger to dealing with picky eaters or reworking leftovers into something exciting. All Rights Reserved. Thanks, Katie!”. Turn it into a vinaigrette and drizzle it over roasted carrots for the most beautiful spring side dish. Your email address will not be published. They vary in their level of saltiness, so make sure to taste the finished tapenade before adding any additional salt, and if you use the tapenade in a dish, adjust any added salt with that in mind. lemon juice in a food processor and pulse until the mixture is coarsely blended And if you prefer black olives, go for it—black olive tapenade is a classic Provencal or Mediterranean condiment. 7 fresh Spanish marinated anchovy fillets, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime, Lamb Chops with Fennel, Arugula, Red Onion and Black Olive Salad, Gluten-Free Roasted Garlic and Herb Gravy, Pressed Italian Picnic Sandwich with Olive Relish. To pit olives without a pitter, just place them on a cutting board and use the side of a big heavy knife to press down on them, carefully giving the knife a firm smack with the side of your fist. creamy fettuccine alfredo tousled with blanched green beans, Autumn Salad with Cranberries and Goat Cheese. Choices could be Picholine, Manzanilla or Cerignola, another one of my favorites. Add olive oil and pulse until incorporated. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it’s an instant appetizer when spread on crostini. Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended. Leave it plain, just a thick spread on a toasted piece of olive oil brushed toast, or top it with some fresh ricotta or mozzarella cheese. All rights reserved. The olive will crack and then the pit can be popped out. ©2020 Workman Publishing Company. I also get commissions made through other affiliates through this site. Dollop it over roasted cauliflower steaks, or even just roasted cauliflower florets. © 2020 Discovery or its subsidiaries and affiliates. since it debuted in 2012. Made this recipe? Tapenades are often garlicky as well, though you can modify the amount of garlic in the recipe – this one has a fairly small amount; enough to taste, but not to be overpowering. You can use this Green Olive Tapenade on crostini, for an instant sophisticated appetizer. Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. Nutty and meaty Castelvetrano olives are bright green which give this tapenade a cheerful hue. This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. Her book also offers up plenty of smart, practical cooking advice you’ll actually use.”, “What parent couldn’t use a collection of great-tasting recipes that will make everyone at the table happy—even the picky eaters? It’s a salty condiment, because of the olives, and also because many have capers or anchovies or both in the mix. You’ll probably have to pit them yourself, as they aren’t all that easily available pre-pitted. Tapenade lasts for at least two weeks in a covered container in the fridge. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. https://www.foodnetwork.com/recipes/green-olive-tapenade-recipe This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. Toss it with pasta, or work it into this creamy fettuccine alfredo tousled with blanched green beans. Toss it if it gets a whitish coating on the top, or starts to smell funky. Worth it (especially if you have an olive pitter, which is kind of fun to use)—enlist the help of a willing partner or pal. They also may taste lemony, which is another common ingredient (and definitely used here in the below recipe!). 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well You can use other green olives, but your results will not be as vivid in color. Tapenade tastes primarily like olives, and specifically the olives you are using. is the green olive tappenade the same as green olive spread. Sign up now and receive my recipe newsletter full of dinnertime inspiration. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini. Green Olive Tapenade Recipe: How to Make It | Taste of Home This beautiful, citrusy green olive tapenade packs a terrific salty flavor punch and has SO many great uses. Continue to pulse or puree until the mixture is as coarse or fine as you like. “Katie Workman’s book has been rescuing busy moms (and dads!) Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved, Category: Appetizers, Condiments, Crostini and Bruschetta, Dips and Spreads, Other, Snacks, Holiday: 4th of July, Christmas, Cocktail Party, Easter, Father’s Day, Game Day, Halloween, Hanukkah, Labor Day, Memorial Day, Mother’s Day, New Year’s, Picnic, Potluck, Rosh Hashanah, Thanksgiving, Valentine’s Day, I'm Looking For: 30 Minute Meals, 5 Ingredient Meals, Big Batch Cooking, Cooking for Friends, Easy, Fast, Inexpensive, Kid-Friendly. Use it by the spoonful as you need it. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini. Taste and add salt and pepper as desired.