Tapenade

 Tapenade is a spread or dip that is made from olives, typically Kalamata olives and anchovies with capers and olive oil. 

I will be the first to say, it did not look that appetizing to me. When I had someone request it for catering last year I thought....ewww, this stuff sounds GROSS!! What is worse than anchovies with olives and olive oil. My dear friend showed me the light though. It is amazing and really, really good. You have to get over the look of it though. Also, don't go in for a big bite. A little goes a long way. 

With that being said, it is really one the greatest spreads I have ever had. I really enjoy the saltiness of it, especially on a crunchy baguette or on a slice of pita bread. 

Now, as with most of my recipes that I have been given over the years, I substitute things and add things and  take things out. I can not leave well enough alone. I just can't. I don't think it's in my DNA. 

Typically, you only use the Kalamata olives, but I like to use black olives as well. You can put them in the food processor at the same time, but I don't like to. I like to be a little difficult, what can I say. Without further ado, here is my recipe for Tapenade.

Tapenade

1 tbsp. capers

2 anchovy fillets

1 garlic clove, minced

2 c. Kalamata olives, pitted and chopped

1 tsp. rubbed thyme

2 tsp. red wine vinegar

1/4 tsp. red pepper flakes

1/4 c. extra virgin olive oil

*Now here is a tip. Try to find the olives already pitted. I don't worry if they are chopped or anything since we are going to be putting them in a food processor. It will just save time and your poor hand if you find them already pitted. I didn't, and was cursing myself the entire time I was taking the pits out.

Pulse the capers, anchovies and garlic in a food processor until coarsely chopped, about 5 pulses or so.

Add the olives, thyme, vinegar, and red pepper flakes.

Chop a little, then slowly add the olive oil while the motor is still going and it forms a smooth paste. 

Season with pepper. 

You are finished! See, that was super easy and it's sooooo good. Especially if you make it the night before. Take from the refrigerator and enjoy with pita bread or crunchy french baguette.

Now, I can't leave well enough alone. I have to add more to it. I repeated the above instructions with black olives. Then, once that was all done I added the original tapenade to the black olive one and pulsed a little longer to mix it all together. Then I was finished.