Ruth Reichl's Tapenade, Super Easy and Elegant!
photo by Cat from Charlotte
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 2 cups pitted kalamata olives
- 3 garlic cloves
- 1 tablespoon small caper, drained
- 1 tablespoon lemon zest
- 1⁄3 cup extra virgin olive oil
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
-
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.
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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!
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