Olive tapenade is a great spread and a smart addition to some sauces. You can make a green or black olive tapenade. You can mix both. It’s totally up to you. The only condition is to make the tapenade with good olives.
I suggest you get proper olives, not the canned ones. If you are lucky to be from Mediterranean countries, this shouldn’t be a problem.
Homemade bread rolled with olive tapenade
Back home, my mother and my aunties buy olives from the fields and do the whole process of salting and pounding them until the olive is ready to be served and eaten. That way, they control the process and adjust the bitterness to their liking..It’s actually a story when it’s the season to make olive oil. No wonder I still can’t get used to the idea of buying an industrialized olive oil! But that’s not the subject of the day.
No I’m not sure if you already know that an olive with its stone (seed) inside tastes better than the one that’s been deseeded and soaked in that salty liquid used in canned products.
Another information: Canned black olives may contain chemicals that turn them black artificially. Therefore, you need to make sure where your olives come from and how they’ve been handled.
Back to the olive tapenade, you might also add sundried tomatoes to the mix, thyme or any of your favourite herbs.
For about 1 cup of tapenade
Prep: 5 min – No cooking
1 cup black olives, preferably slithly bitter, deseed them yourself
1-2 cloves garlic
4 tablespoons olive oil
3-5 filets of anchovies
Put all ingredients in a food processor and pulse 3 or 4 times until you get a coarse texture. Mine is more like a paste because I’m planning to make some savoury nibbles calling for an olive paste.
Tapenade is usually not very smooth, you can usually see olive bits..
Spread olive tapenade over canapés. Serve cold or at room temperature with bread.
I add a spoon of tapenade to my tomato sauce especially if it’s intended for pizza or pasta.
Keep in a jar in the fridge, covered with olive oil. Stir from time to time.
Do not be scared by anchovies, overcome your fear! You wouldn’t notice they’re there! But without them, it’s just like there is something missing!
I made these spicy shortbread nibbles using the tapenade. We make them a lot back home…I’m homesick these days if you haven’t noticed…
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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