Boiled Potatoes with Black Olive Tapenade
By Dan SouzaPublished on September 25, 2013
Time
50 minutes, plus 18 hours refrigeration
Yield
Serves 4 to 6
Ingredients
Before You Begin
The tapenade must be refrigerated for at least 18 hours before serving. It’s important to use untoasted pine nuts for the tapenade 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. This recipe makes 1½ cups of tapenade; use the remainder for Spaghetti with Black Olive Tapenade, Black Tapenade Vinaigrette, or spread onto crostini. Use small red potatoes measuring about 1 1/2 inches in diameter.
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. (Tapenade makes 1½ cups.)
- Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
- Reserve ¼ cup cooking water. Drain potatoes and return them to pan. Combine ⅓ cup tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.
Time
50 minutes, plus 18 hours refrigerationYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
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 for the tapenade 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. This recipe makes 1½ cups of tapenade; use the remainder for Spaghetti with Black Olive Tapenade, Black Tapenade Vinaigrette, or spread onto crostini. Use small red potatoes measuring about 1 1/2 inches in diameter.
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. (Tapenade makes 1½ cups.)
- Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
- Reserve ¼ cup cooking water. Drain potatoes and return them to pan. Combine ⅓ cup tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.
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