I’ve always loved tapenade, but I never LOVED it until I made this recipe, which combines my love of puttanesca flavors into a thick, dark purple dip/spread that is delicious with toasted bread or pita or chips.
With Memorial Day this weekend, I figured this would be a great dish to make for entertaining guests or enjoying a warm evening in the garden.
Ina Garten’s recipe packs a punch with these robust flavors: anchovy, capers, black olives and lemon.
And the best part is that it’s easy to just combine the ingredients and mix!
Adapted from Ina Garten.
Black Olive Tapenade
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 4 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 1 baguette, sliced and toasted
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
Spoon into a serving bowl and serve with toasted bread, chips, pita triangles or pita chips. And some crisp veggies: carrots, celery, etc.
Enjoy, friends! xoxo
I don’t know why, but I’m just not someone who is creative with leftovers. I’m trying so hard to be that person who plans all meals ahead and uses one night’s leftovers as a totally different dish later, but alas, the time comes and I just can’t pull through. But I’m trying. And the next few posts will show you how.
We had a little party last weekend, where we served some artisan olives along with other finger food. I bought way too many, so I prepared the leftovers in a way I love to get olives at restaurants – warm, with oil, herbs and spices.
I challenge you to use whatever’s on hand – heck, do you have old jars of olives in the fridge? Bring them out!
Citrus-Scented Olives with Goat Cheese
- 3-4 oz. goat cheese
- 1/2 c. assorted olives of your choice (mine have pits)
- 2-3 sprigs thyme (just clip whatever’s still in your garden)
- Zest of 1 clementine orange (or any other citrus)
- 3 T EVOO
- Cracked black pepper, to taste
In a small saucepan, combine everything except the goat cheese and heat over low until just warmed.
Place goat cheese on your serving plate and pour the olive mixture over.
The olives taste so much better warmed! And that orange zest – don’t you all have those little sweeties around the house this time of year? It really adds a nice elegance. I served with some Triscuit crackers and it was a lovely little snack.
In other attempts to empty my fridge, I have a cranberry-sauce and creme fraiche cake coming up and right now I have a pot roast working in the Crock Pot, full of veggies and herbs left over from the holiday. I hope it works!
Enjoy, friends! xoxo