My healthy eating habits have taken a back seat since getting married. Both of us tend to binge on food since my hubby has a personal chef now and I, a personal guinea pig ;). A can of pitted black olives, meant for healthy sandwiches and salads, had been sitting in a corner in my pantry and it was about time I gave it a happy ending. And happy it sure was. I had fallen in love with tapenade after trying it at a local beach-side restaurant. The beautiful view of the ocean may have added to the taste, but this salty-savory hors d'oeuvre holds its own. Tapenade is a Mediterranean condiment/spread with crushed olives, capers and olive oil. The dish I tried was a sandwich which used tapenade just as a spead, but I made a sandwich using just that. This is a great spread for garlic bread, wheat crackers or even pizzas!
|Olive shaped tapenade|
Black Olive Tapenade
1 6oz. Can pitted black olives
2-3 Teaspoons capers
1 Clove garlic
2 Teaspoons dried parsley - use fresh if you have it
1/2 - 1 Teaspoons red chili flakes
1 Tablespoon Olive Oil
- Wash and drain the olives
- Toss the olives, capers, garlic, parsley and red chili flakes in the mortar and crush/pound well adding a little bit of olive oil in between. The olives start secreting oil as you crush them so I went easy on OO. Crush it as fine as you like.
- Capers are salty so I didn't find any need to add salt.
- I used white sandwich bread to make a tapenade sandwich and grilled it, choose your favorite.
- You can make this in the food processor as well, but I personally like the taste developed by getting all the oils out in the mortar.