How To Make Olive Tapenade

When you want to host a cocktail party or a casual snack with friends, making all sorts of spreads and dips would be well appreciated by your guests. Making an olive tapenade would absolutely go very well, especially in a group that has a very adventurous palate. Olives have a very strong and distinct flavor, and they can be quite an acquired taste. For those who have already adapted their taste buds to the sharp and biting taste of olives, each bite can be quite an exhilarating experience of culinary proportions.

Olive tapenade is like a finely chopped or processed dish mainly made out of olives. It can be used as a spread for a baguette or even as a dressing for a fresh batch of greens. Thanks to its texture, it can morph into almost anything. Olives are big in Mediterranean and Middle Eastern cuisine so this type of dish can also be used as a siding or even garnish to any of the mainstays of this region's cooking.

Here’s how you can make your very own olive tapenade at home.

  1. Get a good batch of olives. Pick the ones that you like the most. Kalamata olives have a very refined taste that most people seem to love. Using a lot of black olives will make the tapenade less salty as compared when using a mixture of predominantly green olives.
  2. Take a blender or food processor. Once the olives have been washed, load them into the blender.
  3. Press pulse for just a couple of seconds.
  4. To add more flavour layers to your dish, add minced garlic. This should work well with the already strong taste of the olive. Add it little by little. Press the pulse button for a second each time. The food processor should be able to mix the ingredients fairly well with the pulse function.
  5. Taste the resulting tapenade after every pulse. This should give you an idea whether you have to keep or stop adding minced garlic. Be mindful that it it’s easier to add garlic as opposed to taking the excess seasoning out.
  6. You may also add chives to further enrich the flavour of the tapenade. Press pulse again.
  7. Take the tapenade out of the processor and put it in a bowl. Give it a good mix for a about fifteen seconds and serve accordingly.
  8. You may also store it into the refrigerator but don’t keep it around for too long. The tapenade is best enjoyed as soon as it is made. Don’t make a lot in one go. You can always make a fresh batch when there’s more company at the table.

So there you have it – you’re very own rich and scrumptious tapenade made of olives with a good helping of garlic and chives. Use it as a spread, filling or even a dip for chips, nachos or bread sticks! The possibilities are endless to don’t be afraid to experiment. The sky is the limit.


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