Shortly after returning home from our adventure in South-Eastern Ontario I received a request from the new couple (still kickin it in Newfoundland) for the tapenade recipe that appeared at their wedding dinner.
Now, back in Gan I kind of winged it, but do not fear newlyweds! I have a recipe! Like a Platonic Form all of my tapenades spring from a single perfected recipe that I may or may not have stolen from a Jamie Oliver book many years ago.
The term “tapenade” comes from Provencal, France and refers to a paste of finely chopped or pounded capers, olives and oil. NERD TIME: The word is itself a riff on the French word for caper, leading us to believe that back in the day there was a hell of a lot more capers in the average Frenchman’s diet. The idea of making a pesto (literally “paste” or “pounded”) came way before from the ancient Romans who had a multitude of these spreads and dips. One such paste resembles the later French tapenade with heaps of capers and olives mashed together with a fermented fish sauce called Garum.
On the modern dinner table, I like to contrast pesto’s bright, fresh, herbal flavour with tapenade’s dark, funky, earthiness by serving ‘em side by side with grilled veggies, flat bread, cheeses or mixed into a couple different types of pasta.
Sun-Dried Tomato and Olive Tapenade (Makes 1 ½ cups, Serves a boatload)
- 1 cup (142g) Black Olives (pitted and sliced)
- 6 Large Sundried Tomatoes (sliced and preserved in oil, 80g total)
- 1 ½ Tbls. (8g) Brined Capers (drained and rinsed)
- 2 Large Garlic Cloves (sliced, 18g total)
- 2 Tbls. Fresh Parsley (4g, chopped)
- 1 Tbls. (15ml) Balsamic Vinegar
- 1 cup (250ml) Olive Oil
Combine the olives, tomatoes, capers, garlic, parsley and vinegar with 1 tbls (15ml) of the tomato oil in a food processor and pulse until it forms a dense, chunky paste. Keep the blade running and slowly drizzle in the olive oil until the paste thins out to your desired consistency; keep it thick if you want to serve it more like a dip or spread and thin it out if drizzling or if pasta is involved.
Music To Pulse To:
Emancipator – Dusk To Dawn Remixes
4 thoughts on “Sun-Dried Tomato and Olive Tapenade”
Using this recipe this for GNS Board meeting
Hope to find some black garlic to add
Made this at the last minute as an appetizer ahead of dinner and served it as a dip with crackers. It’s a keeper totally delicious
Glad you enjoyed our recipe!
Its my go-to midnight snack with crackers.
Let me know how it goes!
Miss you my friend!