A quick olive tapenade

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anonymous
anonymous

I was fulling around with some ingredients and threw this together. It turned out wonderful the way it is but I know there could be many variations.

2 Cups Spanish green olives (w/pimento)
1/4 cup of Capers
3-4 cloves of garlic
1/2 cup of quality EVOO
1/4-1/2 cup of Pesto Sauce
Fresh cracked black pepper

Pulse olives, capers and garlic with EVOO to form a spreadable consistency
Combine Pesto with olive mixture and black pepper until desired flavor is achieved (some people like more olives)
Top with remaining olive oil and serve. ENJOY!
This was best served with fresh warm French or Italian bread and a pasta dish

You can use canned pesto sauce but it's a very basic recipe and great to have on hand.

3 cups fresh basil leaves
1 1/2 cups chopped toasted pine nuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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ivor_rash
ivor_rash

If you miss out the pesto and evoo and put a small can of tuna in and about an ounce of butter, you can have caviar nicoise.

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vinnyd
vinnyd

Elizabeth David's recipe for tapénade has tuna in it. Black olives though. And anchovies, of course. No cheese, which doesn't sound at all right to me. And no pine nuts. I'd have to go downstairs to see if it has basil but I don't think so.

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bjd
bjd

Here is a basic French recipe. The picture is with black olives, which is what I have always seen, but the recipe says either black or green.

I didn't know that the name "tapenade" comes from the Provencal word for capers, "tapenos".

Câpres 50 grammes
Olives noires ou vertes 300 grammes
Filets d'anchois 10
Gousse d'ail 1
Jus de citron 1 cuillerée à soupe
10 cl d'huile d'olive

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anonymous
anonymous

I wouldn't use green olives or pesto but I would use anchovies.

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tribolite
tribolite

Are brined,pitted green/black olives sold in bottles in supermarkets suitable instead of fresh green olives which may be too tart and bitter

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vinnyd
vinnyd

Fresh olives right off the tree are inedible, as far as I know.

bjd's recipe is like Elizabeth David's except that she has tuna. She mentions the Provencal origin of the word too.

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bjd
bjd

You're right about fresh olives being inedible. You have to prepare them before conserving them. I believe you have to soak them in brine, changing the water, over a couple of months before you season them and eat them.

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vinnyd
vinnyd

I tried curing olives once. I don't think the recipe called for months, but then the result I got wasn't edible, so maybe it wasn't a good recipe.

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bjd
bjd

A friend of mine has olive trees and does that for, I think, 3 months. I can ask, if you are interested. Apparently they taste good, but I can't say because I don't like olives so I haven't tasted them.

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