Prep 5 mins
Cook 0 mins
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.
- 236.59 ml pitted kalamata olive
- 236.59 ml pine nuts
- 3 garlic cloves
- 236.59-473.18 ml fresh parsley
- 4.92 ml fresh rosemary
- 59.14 ml olive oil
- fresh ground black pepper
- 236.59 ml of pitted canned black olives (decreases saltiness)
- 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.
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.