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
- 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.
- Five ways to use it
- 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.
- Simple pasta supper: Toss 250 g cooked tagliatelle with ½ cupSun-Dried-Tomato Tapenade. Sprinkle withfresh oregano.
- 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.
- 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.
- Switch it up
- Three variations to suit every taste!
- Green Olive Tapenade
- Omit black olives. Replace with 1 cup pitted green olives. Continue with recipe.
- Sun-Dried-Tomato Tapenade
- Omit black olives, parsley and thyme. Replace with1 cup sun-dried tomatoes and ¼ cup basil leaves. Continue with recipe.
- Pimento Tapenade
- Omit black olives. Replace with ½ cup chopped roasted red peppers and ½ cup pitted green olives.