I thought Tapenade was Greek, which just shows the depth of my culinary ignorance because it’s actually from Provencal.
The French like to do crazy things with it like stuff chickens, marinate meat and stir it into pasta, but when have the French ever been conventional with their food decisions?
I prefer to go the more mundane route and eat it with celery/carrot sticks, smeared onto a rice cake or with some grain-free focaccia.
You can make this in a pestle and mortar, or just your standard blender. It takes minutes, lasts days and can be eaten with most things so there’s really no excuse not to whip some up right this minute.
Tapenade (makes about 1 cup)
- 10 oz kalamata olives, pitted
- 2 tsps lemon juice
- 2 tsps capers
- 2 small cloves garlic, minced
- 2 tsps extra virgin olive oil
- Blend all the ingredients together in a food processor until a thick paste. Store in the fridge until needed.
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