Black Olive Tapenade

May 19, 2014

Black Olive Tapenade


So, Tapenade, huh?
First things first. It’s ‘tap-uh-naad’ not ‘tape-nade’ nor “tap-and-aid”. Please don’t ever call it tape-nade or tap-and-aid in public; especially in one of those upmarket delis where the staff feel compelled to correct your pronunciation with a condescending look. Like they have majored in French literature at Columbia Uni, while you’re nothing but an ignorant who has never set foot outside your home town.
I genuinely hate those food shops with surly and pretentious staff; where you are left feeling unwelcome throughout and a mere inconvenience in their day. Like they have something better to do notwithstanding the fact that you are actually spending 10 bucks for a ¼ lb of cherry tomatoes.
Overpriced food and paraphernalia with a side of indifferent customer service...deffo not my kinda spot.
That’s why I love Farmers’ Market instead. Vibrant gathering places, good prices, top quality produce; where it is common to see people lingering to chat with vendors and maybe even meet friends.
To me, a farmers’ market has a real sense of community, even in a big city.
Or maybe I’m just fooling myself and I’m seeing things that are only in my head.
Guys, am I becoming a tree hugger? Be honest.
The Iron Tree Hugger...weird.

Black Olive Tapenade


Any-hoo, back to the tapenade.
Perhaps tapenade is a tad ugly. It’s dark and weirdly shining.
Some may not finding it appealing. But we have already established that looks have nothing to do with deliciousness when it comes to food. Right?
Because tapenade is delicious, legitimately delicious.
Tangy, olivey and ridiculously packed with flavor.
So easy to make and can be used as a dip, spread or topping for fish and poultry.

Black Olive Tapenade


Here’s the thing about tapenade, it makes you wanna eat more of it, even if it means ruining your appetite for dinner.
It’s hard to account for the addictive nature of this paste of olives, capers, anchovies, and olive oil.
I have a theory about tapenadeò I think that the other ingredients intensify everything that is good about olives (saltiness, oiliness) and remove or mitigate the drawbacks (such as the acridity).
Even if you don’t like anchovies and capers, fear not; you won’t be able to taste them in the tapenade. It’s like fish sauce, a flavor and umami enhancer.
In addition to being crazy addictive, tapenade is crazy easy to make in a blender or food processor.
I like tapenade where the olives are minced but not fully puréed, to ensure a rough texture. But if you go overboard - or if your machine knows no interval between giving ingredients a gentle twirl and thoroughly pulverizing them - it’s no big deal. It still going to be delicious.
Black Olive Tapenade


Make a batch, serve it to your friends and see their reactions. Or make two batches and keep one for yourself in the refrigerator for enhancing your meals throughout the week.

Black Olive Tapenade                                                                                            Print this recipe!

Ingredients 
Yields about 2 ½ cups
4 cups / 14.1 oz / 400 gr pitted black olives (use chemical-free such as Santa Barbara)
1 ½ tablespoons non-pareil capers
2 garlic cloves
8 anchovies fillets* (I used Wild Planet because they’re sustainably caught)
6 tablespoons of olive oil
1 teaspoon fresh thyme or ½ teaspoon dried thyme
Ground black pepper to taste

*skip to make it vegetarian/vegan

Directions

Combine all ingredients in a food processor, and pulse until a paste is formed, about 2 to 3 minutes. You’ll need to stop the food processor every now and them and scrape the side with a spatula.
I like my tapenade fairly coarse but if you like yours smoother, go for that.
Take a taste and adjust seasoning if needed.
The tapenade will keep in a jar (or sealed container) in the fridge for at least a week, in the unlikely event that you don't eat it all at once.

Nutrition facts

One tablespoon yields 38 calories, 4 grams of fat, 1 gram of carbs and 0.2 grams of protein.

23 comments:

  1. Yum! Will have to try this version. We make a simple tapenade with black and green olives, and everyone loves it.

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    1. If you try my version please report back. Okey dokey?

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  2. I know what you mean about farmer's markets - at least the outdoor ones! We have an indoor farmers market here in GA that is a different story...but, the produce is interesting and the prices -my kind, so I will go no matter what! :)
    You make tape-nade...er, tap-in-aide sound so easy to make - I always thought it was a complicated process - thanks for sharing the recipe - now, Mr. Iron Tree Hugger wanna send me a jar?

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    1. I'm definitely sending you a jar in exchange for some of those amazing muffins you posted yesterday. Have we got ourselves a deal?

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  3. Can I have some Mike? Looks soooo good!

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  4. Not sure I should make this. I can see myself eating very vast quantities on toast and would then have to make more to have with a lovely piece of fish.

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    1. You can't go wrong with tapenade Caroline, there's never enough of it in one's life!

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  5. I can see myself eating this by the spoonful, it looks sooo good!

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    1. Exactly Laura, it's that good and one of the best ways to enjoy it is by eating it by the spoonful!

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  6. Looks really good Mike, I'm with you, love the feeling of farmer's markets with everyone milling around and a few characters here and there.

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    1. So true Cheri, shopping at farmers' market is so much fun!

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  7. Tapenahd (pronouncing it correctly…) is something that has never appealed to me, but looking at your recipe makes me think it would be worth trying. As a new subscriber, having such a reaction to the first post I received, bodes well for my enjoyment of your blog. :-)

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    1. That's so awesome Jesusan, thank you for subscribing. And imo you should give tapenade a chance, at least once! :)

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  8. Mike, I have a question for you: I just printed this recipe and discovered that the nutrition information isn't included in the print version. Is there any way you can change it so I would be able to print the nutritional info also? Thanks, Susan

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  9. Two thumbs up on this one, Mike! This tapenade looks quite amazing. Believe it or not, olives are a newly acquired taste for me...but now I am addicting. I need to try this asap! Right after I finish tap dancing nude. And for the record, if the police come arrest me, I'm telling them that you told me to do it.

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    1. Hahahahaha David, tap-dancing-nude cracked me up!

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  10. Hehe I chuckled while reading this. I also love farmer's markets for this reason. So friendly :) And hey, being a tree hugger is awesome! You are more than welcome in the club :) This looks delicious, I LOVE this kind of flavour-packed condiment. Tapenade is delicious and awesome and should be more common. Great recipe! PS. kudos to your appetizing tapenade photos!

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    1. Thanks Allison, especially for welcoming me into the tree huggers club :)

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  11. I've seriously never heard of this before. I need to venture outside of scarfing down chicken and waffles! LOL!! We have an amazing farmer's market in the metro Atlanta area that I love. In fact it's one of the main reasons we chose to move to this area. Gotta be in close proximity to fresh fruits and vegetables. Thanks for introducing me to something new, Mike!

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  12. OMG SO MY SISTER - she asked for OLIVE TAPENADE at an Italian restaurant and she just about got SLAPPED IN THE FACE - because ALL TAPENADE IS OLIVE - LMFAOOOOO!!!!! So... I am kind of slapping you across the face over the internet because you refer to it as OLIVE tapenade as well... But what, are you supposed to just call it BLACK TAPENADE?!?!

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    1. Actually, not all tapenades are made of olives. For example, you also have (sun-dried) tomato tapenade, walnut tapenade, truffel tapenade... the list goes on! Try googling them.

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  13. Hi Mike, something new to me and never heard of it too. That's look really interesting, thanks for sharing. Learn something new from you. :))

    Best regards.
    Amelia

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