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Tapenade is an olive paste made from combining in a blender olives, capers and occasionally anchovies. Tapenade can be used in a wide variety of ways, it is in essence a flavor booster, and a condiment. It can be spread on bagettes, or added to soups and stews for flavor, or mixed into pasta. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, and spread on bread. Sometimes it is also used to stuff fillets for a main course. This version of the recipe does not included anchovies, however you can find recipes for tapenade that do if you prefer them.
1 1/2 cups black olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
In a food processor, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.
Yields around 2 cups