A little Tapenade that is Big

Posted on 15. May, 2007 by singleguychef in Recipes, Sauces & Marinades

Fish, chicken, beef…this tapenade is great with so many things. I’ve used it for a bruschetta, on top of eggs and in salads.

Ingredients

1 cup of Nicoise olives, pitted
1 cup of Picholine olives
1/4 cup of sun dried tomatoes stored in oil
1 TBs of capers
3 garlic cloves
2 anchovy fillets
1/2 TBs of chopped fresh basil leaves
1/2 TBs of chopped fresh thyme
1/4 TBs of chopped fresh oregano
Approximately 1/4 cup of extra virgin olive oil
freshly ground black pepper to taste

Preparation

1. Excluding the olive oil, combine all the ingredients into a food processor and pulse until coarsely chopped and blended. Slowly stream in the olive oil while continuing to process.

NOTE:If you trouble finding pitted olives, use the flat of a knife blade to crush the olive flesh loose from the pit.

Tags: anchovy, capers, nicoise olives, Recipes, tapenade

4 Responses to “A little Tapenade that is Big”

Salsa tapenade: BlogRecetas

07. Oct, 2008

[...] muchas variantes para esta salsa tapenade. Hay quienes prefieren añadirle ajo y tomates desecados para mutar un poco el sabor, incluso también hay quienes la preparan con limón confitado, una [...]
divina products

06. Nov, 2008

Interesting recipe will try it thanks.
Pan fried Cod with Gazpacho Sauce and Salsa topped with Black Olive Tapenade | Single Guy Chef

18. Apr, 2009

[...] For cod: 2 TBs. of extra virgin olive oil 4 6oz. cod fillets sea salt and freshly ground black pepper to taste 6 TBs. of store bought black olive tapenade for topping. If you’re in the mood to make a fresh batch, check out my black and green olive tapenade. [...]
Grilled Ahi Tuna Nicoise Salad with Herbed Couscous | Single Guy Chef

18. Apr, 2009

[...] cherry tomatoes, cut in halves 1/2 garlic clove, peeled 2 teaspoons Black and Green Olive Tapenade, recipe here 3 (6-ounce) center-cut Ahi tuna fillets 4 cups mixed baby greens 1 10oz. package of plain couscous [...]

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