Traditionally, olive tapenade is made with sardines (or, sometimes, anchovies, I think), but that is one childhood aversion I haven’t been able to move past (yet, but I’m trying. Mmm funny how sometimes those childhood aversions suddenly switch and you come to love the foods you once disliked haha. It wasn’t until I was in high school when my best friends were eating green olives that I finally gave those a chance and found out I loved their briny, salty flavor. I also have the cookbook One Good Dish by David Tanis, and I believe he has a few great recipes with anchovies in them; I know there’s an anchovy butter and a couple of tapenades – I’ll have to check when I get home. Some recipes call for anchovies. I put it on bread for the photos so you all wouldn’t know what an animal I am when it comes to olives, but I guess the jig is up now. https://www.yummly.com/recipes/green-olive-tapenade-without-anchovies Combine all ingredients in a food processor and pulse until chunky. We've traveled the world and have fallen in love with the cornucopia of flavors. Folding in the rosemary and basil will keep your tapenade looking bright and vibrant. If you really melt it down rather than just throwing a chopped anchovy into whatever you’re making, it really really helps. I didn’t realize it for a long time either, but luckily it is so easy to make at home, exactly how you like it! Consider me an anchovy-and-sardine-lover-to-be. I was a picky eater and a dramatic child) to not only tolerating them but buying them in cartoonishly-oversized jars from Costco. If you decide you want to add anchovies be sure to rinse them well with cold water before folding them to the tapenade mix. It’s incredibly chunky and salty and herby because this version goes a little heavy handed (or, rather just heavily-handed enough) on the fresh flatleaf (Italian) parsley, to balance the salt. Pulse until combined and gently drizzle in olive oil until desired consistency is reached. Your email address will not be published. I only used 2 Tbsp oil because I like a chunky relish-like consistency, but if you want a smoother dip-like consistency, use more oil. This version has green olives instead of black. Copyright © 2020 A Clean Bake. Well played, m’dear! And eating tapenade straight from the jar. ), so I make my tapenade without the oily little fish. Unless otherwise specified, no content may be used without express permission from the author. But we've recently decided to start eating healthier and our recipes reflect that commitment.You'll find easy vegetarian, vegan, keto-veg and low-carb recipes that come from all corners of the globe. Your email address will not be published. This version has green olives instead of black. Ingredients 1 cup fresh kalamata olives, or mixed, pitted and drained 1 teaspoon finely minced fresh garlic 2 teaspoons fresh lemon juice 1/2 teaspoon coarse black pepper 1 Tablespoon … Help spread the word. OK THANK YOU SO MUCH for the sardine/anchovy ideas!! Your email address will not be published. drizzle grapeseed oil to coat. Now you’ve got me craving olives at 7am. Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. fold in, chopped basil, lemon zest, lemon juice, chopped rosemary, black pepper. Shrimp too! I use capers instead to round out the flavor a bit, so this version is suitable to vegans and vegetarians too. Learn how your comment data is processed. Remember, never add salt to this condiment as most black kalamata olives are brined. If you can't find grapeseed oil, olive oil is another great alternative. AND our Wanderspice Global Shopping guide - a list of healthy must-haves for the international cook. DIRECTIONS Add all ingredients to blender or food processor. For example, I used to hate sweet potatoes, but now I absolutely adore them. and just let it melt into the oil and butter before I add the garlic. If you'd like a smoother consistency, try making this in a high speed blender. This site uses Akismet to reduce spam. This post may contain affiliate links, which means that A Clean Bake receives a small commission from your purchase at no additional cost to you. We're a married professional chef and award-winning journalist duo from Atlanta, where we cook up a variety of international dishes, tested for the home cook. As for serving, try it on bread, crackers or veggies; as a spread on a sandwich, or with a fatty, creamy cheese to cut the saltiness. You can make it as smooth as youd like – I tend to leave a little bit of texture. At least that has been my experience. This site uses Akismet to reduce spam. Learn more about me and why I started this site. Keep in mind most commercial Kalamata olives are soaked in a brine too,  this will also alter the sodium level for those who are salt-conscious. Puree until smooth. This looks awesome! I’m definitely a comfort eater and could easily see myself indulging in slice after slice of bread + this tasty tapenade. In fact, I still hate the black ones out of a can. Instructions. It works best in a variety of applications, but since we’re barreling into burger season, make sure to come back to the site tomorrow for a great burger recipe that pairs really well with this olive tapenade! Ouch! Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!