Home Made Tapenade (As Featured on WGN)
- 2 cloves garlic, minced
- 2 C. whole, pitted olives. Green is traditional, but you can use your favorite Kalamata, Black, or mixed. If using brine packed olives, rinse and dry.
- 1 T. capers
- 1/4 t. dried thyme leaves
- 2 T. lemon juice
- 6 T. The Olive Tap’s 100% Extra Virgin Olive Oil
- Pinch ground black pepper
Combine the garlic, olives, capers, thyme, lemon juice and black pepper in a food processor or blender. Slowly add the olive oil into the mixture while processing. Pulse until you have a coarse mixture or paste as desired. Add pepper and stir. If mixture seems too dry, add a little more olive oil.
The Tapenade can be used immediately, or stored covered in the refrigerator. You can put a layer of Tapenade on top of cream cheese for an easy cracker spread. Tapenade can also be used as a sandwich spread, usually with the addition of a bit more oil.
Options: We have added sun dried tomatoes, anchovies, artichokes, parmesan cheese and roasted red peppers to our Tapenades. A few drops of White Truffle Oil can add an entirely new dimension to these recipes.
Skip the olives and try Sun dried tomatoes, roasted red peppers, or Artichoke hearts and parmesan cheese. Though technically not a Tapenade without olives, they make tasty alternatives.