Olive Tapenade

Olive Tapenade
Serves: ¾ c
  • Embrace the French countryside and turn olives into a versatile spread that adds instant punch to any dish, from pasta to chicken and beyond.
  • 1 cup oil-cured black olives, pitted see below to replace with green olives and rst red pepper
  • ¼ cup coarsely chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp drained capers
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme
  1. WHIRL olives with parsley, oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down sides if needed. Season with fresh pepper. Refrigerate up to 2 weeks.
  2. Five ways to use it
  3. Provençal roast chicken: Spread 1 tbsp of any tapenade under the skin of bone-in, skin-on chicken breasts. Arrange on a baking sheet. Brush with oil. Season with salt and fresh pepper. Roast at 350F for 40 min.
  4. Simple pasta supper: Toss 250 g cooked tagliatelle with ½ cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.
  5. Crunchy crostini snacks: Slice a baguette into ¼-in. slices and brush with olive oil. Broil until golden, flipping halfway through, 1 min. Spread with any tapenade.
  6. Savoury grilled steak: Season a 1.5-kg flank steak with salt andfresh pepper. Oil grill, then barbecue on medium-high, 4 to 6 min per side formedium-rare. Let steak stand 5 min. Spoonany tapenade over grilled steak. Servewith a side salad.
  7. Switch it up
  8. Three variations to suit every taste!
  9. Green Olive Tapenade
  10. Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.
  11. Sun-Dried-Tomato Tapenade
  12. Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and ¼ cup basil leaves. Continue with recipe.
  13. Pimento Tapenade
  14. Omit black olives. Replace with ½ cup chopped roasted red peppers and ½ cup pitted green olives.


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