Black Olive Tapenade
By Dan SouzaPublished on September 25, 2013
Yield
Serves 6 (Makes about 1 1/2 cups)
Ingredients
Before You Begin
The tapenade must be refrigerated for at least 18 hours before serving. It’s important to use untoasted pine nuts in this recipe so that they provide creaminess but little flavor of their own. We prefer the rich flavor of kalamata olives, but any high-quality brine-cured black olive, such as niçoise, Sicilian, or Greek, can be substituted. Do not substitute brine-cured olives for the salt-cured olives. Serve the tapenade as a spread with sliced crusty bread or as a dip with raw vegetables.
Instructions
- In food processor fitted with metal blade, process pine nuts until reduced to paste that clings to walls and avoids blade, about 20 seconds. Scrape down bowl to redistribute paste and process until paste again clings to walls and avoids blade, about 5 seconds. Repeat scraping and processing once more (pine nuts should form mostly smooth, tahini-like paste).
- Scrape down bowl to redistribute paste and add olives, capers, anchovies, mustard, and garlic. Pulse until finely chopped, about 15 pulses, scraping down bowl halfway through pulsing. Transfer mixture to medium bowl and stir in oil until well combined.
- Transfer to container, cover, and refrigerate for at least 18 hours or up to 2 weeks. Bring to room temperature and stir thoroughly before serving.
Yield
Serves 6 (Makes about 1 1/2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Most olive tapenade recipes include every ingredient but the kitchen sink and lack balanced olive flavor. For the best olive character, we use a ratio of 3 parts bright, fruity, water- or brine-cured olives to 1 part earthy, rich, salt-cured olives. To ensure that the olives take center stage, we use a judicious hand with supporting ingredients like capers, anchovies, garlic, mustard, and olive oil. Finally, to temper saltiness and provide a creamy texture, we incorporate a quick homemade butter of untoasted pine nuts. Our tapenade works equally well as a spread for crusty bread or as a dressing for pasta, boiled potatoes, or salad greens.
Before You Begin
The tapenade must be refrigerated for at least 18 hours before serving. It’s important to use untoasted pine nuts in this recipe so that they provide creaminess but little flavor of their own. We prefer the rich flavor of kalamata olives, but any high-quality brine-cured black olive, such as niçoise, Sicilian, or Greek, can be substituted. Do not substitute brine-cured olives for the salt-cured olives. Serve the tapenade as a spread with sliced crusty bread or as a dip with raw vegetables.
Instructions
- In food processor fitted with metal blade, process pine nuts until reduced to paste that clings to walls and avoids blade, about 20 seconds. Scrape down bowl to redistribute paste and process until paste again clings to walls and avoids blade, about 5 seconds. Repeat scraping and processing once more (pine nuts should form mostly smooth, tahini-like paste).
- Scrape down bowl to redistribute paste and add olives, capers, anchovies, mustard, and garlic. Pulse until finely chopped, about 15 pulses, scraping down bowl halfway through pulsing. Transfer mixture to medium bowl and stir in oil until well combined.
- Transfer to container, cover, and refrigerate for at least 18 hours or up to 2 weeks. Bring to room temperature and stir thoroughly before serving.
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