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Notes & Tips
Make it Vegan: Skip the anchovies for a fully plant-based version.
Storage: Keep in an airtight container in the fridge for up to 5 days.
Texture Tip: Pulse for a chunky texture or blend longer for a smoother paste.
Olive Choice: Use a mix of Kalamata for depth and green olives for brightness.
No Food Processor: Chop everything finely and mix by hand with olive oil.
Question Answers
1. Can I freeze tapenade?
A:Yes! Store in a sealed container for up to 2 months. Thaw in the fridge before using.
2. What’s the difference between tapenade and olive spread?
A:Tapenade traditionally includes capers and sometimes anchovies, while olive spreads may not.
3. Can I use all Kalamata olives?
A:Yes! The mix of green and black olives adds complexity, but all Kalamata works too.
4. How do I reduce the saltiness?
A:Rinse the olives and capers before blending, or add extra olive oil and lemon juice.
5. What wine pairs well with tapenade?
A:A dry white wine like Sauvignon Blanc or a light red like Pinot Noir complements the briny flavors.
Time Required
Prep Time: 5 minutes
Total Time: 5-10 minutes
This Mediterranean Olive Tapenade is quick, flavorful, and versatile perfect for an appetizer, spread, or condiment. Enjoy!
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