Olive tapenade is the perfect piquant topping for fresh bread and sandwiches on any occasion. The word tapenade comes from the Provencal word “tapeno”, which means to cover and this makes sense because it is mainly a spread which covers bread. The origins of tapenade date back a really long time in history to sixth century B.C. when it is likely that capers were brought to Provence from Crete by the Phocaeans which were Greeks from Asia Minor. This was an ancestored version or tapenade which contained mostly capers and later things were added along with it and it was converted over time. Tapenade basically started made with capers that were preserved in amphora and filled with olive oil since vinegar was not used at that time. The capers became smooshed to form a pâte of crushed tapeno. Luckily today’s version can be made in only a few minutes if you have the right equipment. Today we will need a food processor to make this as quick and easy as possible. You’ll also need your ingredients of course. They are as follows.
- One third of a cup of pitted black olives, either Picholine or Kalamata
- 1 teaspoon of capers, rinsed and drained well
- 1 clove of garlic, chopped
- 2 tablespoons of olive oil, or to taste
- Fresh black ground pepper to taste
To begin, start by adding one-third of a cup of pitted black olives into your food processor. Both Picholine and Kalamata olives will work well in this recipe so feel free to use either or. Next, we will rinse and drain a teaspoon of capers very well and after that we can add them into the food processor with the olives. Chop up one clove of garlic and this will also go into the recipe. Add it to the processor. Start up the food processor by pulsing. While continuing to pulse the food processor, remove the lid of the spout and slowly pour in about two tablespoons of olive oil. You’ll be able to tell when the tapenade is done when it has a paste like consistency but it isn’t completely smooth. Lastly season it with some fresh black ground pepper to taste and pulse once more to incorporate everything. Once it’s done you’ll have your robust olive tapenade. This is definitely a tasty topping for so many different things. As we mentioned before, it can be spread over bread, hot breads in particular are something it is just delightful on. If you are going to put it onto hot breads then why not put some on a sandwich because there is no reason not to. Add some as a condiment onto a delicious sandwich and eat cold or warm. The possibilities don’t stop there. Tapenade also goes really well on salads, just mix some into your desired salad for a tangy flavor addition and serve. You can even put tapenade on your pasta. The possibilities go on and on. Use some today and refrigerate the rest for a different recipe tomorrow.