This condiment/spread/dip comes together quickly and easily – and tastes delicious. Tapenade can be altered to your taste – more olives, less olives, leave out the artichoke and add in some sun-dried tomatoes, add herbs or spices.
Serve at room temperature with bread (especially delicious on toasted bread), crackers or sliced vegetables. Leftovers can be used as a sandwich spread or thinned with a little olive oil and added to pasta.
Time: 10 minutes
Ingredients:
- 1 14-ounce can Artichoke Hearts (approx 2 cups) – drained
- 1/2 Cup, pitted Green Olives, (I like Castelvetrano the best)
- 1/4 Cup Olive Oil
- 1 Tbs Capers – rinsed and drained
- 1 clove Garlic – minced (I can’t tell you how much I love a microplane for this)
- (Be sure to remove the stem (sometimes green) in the center of the clove – it can make the garlic taste bitter)
- 1 – 3 tsp Lemon Juice – freshly squeezed (amount depends on your taste)
- Sea Salt to taste (I prefer the milder flavor of sea salt, but Kosher salt works just as well)
Options:
- If you prefer black olives to green olives, you can certainly use those instead. The flavor will be a little different and the aesthetic will change, but it will still taste good!
- Some fresh herbs would be a nice addition, perhaps a few sprigs of rosemary, some thyme, parsley or basil.
Method:
Add artichoke hearts, green olives, olive oil, capers and garlic to the food processor.
Pulse or puree until smooth.
Taste and start with a teaspoon of lemon juice and a pinch or two of salt. Blend again, taste and adjust seasoning as necessary.
