Ruth Reichl's Tapenade, Super Easy and Elegant!

"If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks."
 
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photo by Cat from Charlotte photo by Cat from Charlotte
photo by Cat from Charlotte
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
10mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
  • With motor running, add olive oil in a steady stream and pulse until well combined.
  • Hint: I use my cherry pitter to pit the olives.

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Reviews

  1. Absolutely the best tapenade, and so easy. If you're a foodie who likes to read, check out Ruth Reichl's books. Stories of her mom's cooking in Tender at the Bone are hilarious, and her experiences - and disguises - as a restaurant critic in Garlic and Sapphires are fascinating. Thanks for posting this recipe - it really can't be beat.
     
  2. Very fast and easy to make. Be careful of the salt in the olives. I also needed far less oil, the full amount would have had it swimming in oil. Literally took less than 5 minutes and that includes cleaning the food processor.
     
  3. This was delicious, however I ran into two things that I'll change next time. First, my kalamatas were so briny that they made the tapenade far too salty. I recommend soaking the olives in water for a half hour to draw out some salt if you have very briny kalamata olives. (Taste them first and see!) Second, 3 garlic cloves is a little much for me. I usually go with 1 or 2 small cloves. Finally, I don't use a processor for this. I use a large mortar and pestle. It makes for a chunkier tapenade, and gets you exercise too!
     
  4. Mmmmmm...I love tapenade, but have never made it from home! Left out the lemon zest (didn't have any) but don't think we missed it. Also, used far less EVOO (just added until it was moistened enough. So delicious!
     
  5. Excellent on fresh pita bread pieces!
     
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