Kalamata Olive Tapenade (Spread or Dip)
"This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties."
photo by puppitypup
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 cup pitted kalamata olive
- 1 cup pine nuts
- 3 garlic cloves
- 1 -2 cup fresh parsley
- 1 teaspoon fresh rosemary
- 1⁄4 cup olive oil
- fresh ground black pepper
-
Optional
- 1 cup of pitted canned black olives (decreases saltiness)
directions
- Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
- Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
- Serve at room temperature.
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Reviews
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WOW! This was wonderful. I served over baked brie with crisply toasted baguette slices. I used basil instead of rosemary and omitted the pinenuts...just personal preference. This is a definite company worthy appetizer!! -
Delicious! Great with quesadillas. -
I put this on a roll with provolone and sliced tomatoes. Perfect summer sandwich. If it wasn't so hot I would have toasted the bread first.
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Excellant easy recipe for anyone who loves trader joes olive tapenade... -
I made this a day ahead to blend the flavors, the only change I made was I used a pinch of dried rosemary instead of the fresh and use lots of freshly ground black pepper, great recipe for tapenade, thanks for sharing!...Kitten:)
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Tweaks
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WOW! This was wonderful. I served over baked brie with crisply toasted baguette slices. I used basil instead of rosemary and omitted the pinenuts...just personal preference. This is a definite company worthy appetizer!!
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
