When my husband and I first married and started having grown up dinner parties I was always on the hunt for something new and exciting to serve to our friends. For me, tapenade was both of those things. I made it as an appetizer for one of our first dinner parties and I have been hooked ever since. Even my oldest son, Ethan, loves to snack on this yummy spread. My recipe for Perfect Tapenade is really well, perfect. The robust - winey flavor of kalamata olives is processed along with capers, anchovies, and a few other goodies to make an amazing spread. It is great on crostini, crackers or can even be used as a condiment. It is as elegant as it is easy. Give it a try...you will be so glad that you did.
Ingredients for Perfect Tapenade:
makes about 1 3/4 cups
2 cups pitted Kalamata olives, rinsed and patted dry
4 anchovies, rinsed and patted dry
2 tablespoons capers, rinsed and patted dry
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
4 tablespoons finely chopped parsley, divided
2 tablespoons extra virgin olive oil
crostini, click HERE for our recipe for Crostini
Time-Saving Tip: This Perfect Tapenade keeps well in the refrigerator for a few days. It's a great appetizer for a get together since it can be made in advance.
Let's see what we need.
Let's get cooking.
Place the olives, anchovies, capers, garlic, lemon juice, lemon zest and 3 tablespoons of the chopped parsley in the food processor bowl. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.
Now that the olive oil has been added place the tapenade in a bowl and stir in the remaining 1 tablespoon of chopped parsley.
The Perfect Tapenade is ready! I will definitely be making this over the holiday season and when Ethan is home from college. It is ready to serve or save for later. Even if you are saving it for later you will find yourself eating half of it now because it is so good!