Green Olive Tapenade
Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers. This recipe is based on one from the well known chef Anne Willan, and I learned to make it while helping her put together the menu for her husband’s birthday party a few years ago. I’m not usually that partial to olives but I love this piquant spread.
Tapenades come in all shapes and sizes – well not literally but some tapenades are chunkier, traditionally ones made in a mortar and pestle so the mixture is finely diced with olive oil stirred in. Others are smoother - in this recipe I use a piece of white bread in the mixture to add thickness and texture to the tapenade. Since the anchovies and capers are already salty you won’t need to add any salt.
1 slice white bread, torn into chunks
2 garlic cloves, crushed
½ cup pitted green olives
2 anchovy fillets
1/3 cup almonds
1 tablespoon oil packed capers, drained and rinsed
2 teaspoons chopped flat-leaf parsley
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
Freshly ground black pepper
Add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor. Pulse until the ingredients are coarsely chopped. Then, while the food processor is running, slowly add the olive oil, until the tapenade becomes smooth. Stir in the lemon juice and season with pepper.
Serve at room temperature with toasted baguettes or crackers. Store in an airtight container topped with a thin layer or olive oil for up to a week.
Makes about 1 cup.