Authentic olive tapenade

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Ingredients (make 1 cup)
• 3 cloves garlic, peeled
• 2 tablespoons capers
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

• Place the garlic cloves into a blender or food processor; pulse to mince.
• Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped.
• Season to taste with salt and pepper.
• 1 cup pitted (black or green) olives

Tapenade originates in southern France (Provence) on the Mediterranean about 150 miles from the Italian border and is a huge favorite in Italy. The name comes from the Provençal word tapèno meaning caper. It is sometimes referred to as an olive paste and many chefs consider it a gourmet condiment.
It is always a hit at any social occasion I have.

It goes best on Italian flat bread (I will show you how to make foccacia in a later article) or crostini (more about crostini in later articles), but it can be eaten with or on pita bread. I have tried a lot of variations on the theme and finally arrived at my favorite mixture of these delicious ingredients. It is also a healthy dish and incredibly easy to whip up.