Mixed Olive Tapenade is a quick and easy appetizer that goes perfectly with crusty bread, charcuterie and cheese boards, and a nice bottle of wine.
Funny story: I never liked olives until I was pregnant with my first born. At that point, I not only started to like them, but I craved them. Like bad. Something about the salt and vinegar combination. I guess what they say about pregnant ladies and pickles (or the pickling process) is true! My most favorite kind of date that my husband and I have is to relax with a good bottle of red wine and an abundant amount of my favorite goodies including cured meats, rich cheese, crusty bread, crisp tart apples and juicy grapes, salty olives, followed by little sweets for dessert. That spread is my idea of heaven.
I decided to make a mixed olive tapenade because I wanted something salty to set out with my salami, prosciutto, brie, gouda, and water crackers. I usually have a small bowl with a variety of olives to go on the board, but it was really easy to throw this together and create more of a spread. It is definitely salty, so a little goes a long way, but it was delicious. And that little grey lump that looks like intestines in the photo above? That’s anchovy paste. Feel free to use whole anchovies if you’d prefer, but I had some paste on hand already. Doesn’t everyone?
I plan on using the leftovers to coat a beautiful piece of salmon for dinner. Stay tuned… I’m sure that recipe will be posted soon. Enjoy!
Mixed Olive Tapenade
- 1 1/2 cups kalamata olives pitted, drained (12 ounce jar, 6.5 ounce drained weight)
- 1 cup Manzanilla green olives, pitted, drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon capers drained
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated lemon zest
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon anchovy paste
- 1 garlic clove chopped
- Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.
- Serve with toasted bread or crackers, along side a charcuterie and cheese board.