In this easy green olive tapenade, the olives are blended with umami-packed anchovies and preserved lemons to create an incredibly addictive flavor, and whole roasted almonds to add a delicious crunch. {Jump to Recipe}
One of the keys to effortless hostingand to being able to welcome last-minute guestsis to keep staples in the pantry and the fridge. Come late November, I make sure to keep favorite snacks on hand, such as terrines, pts, crackers, olives, hummus, marinated feta, and cocktail nuts. I also make sure to always have a bottle of white or bubbly wine in the fridge. Having these things at the ready means Im always ready for spontaneous gatherings, which to me are the best kind.
One homemade condiment I like to keep at the back of the fridge is tapenade, a chunky, olive-based spread. You can make tapenade using any olive variety and all kinds of flavorings, which makes it super versatile. You can serve it at happy hour with crudits, crackers, pita chips, or fresh or toasted baguette slices, or use it to enhance a quick meal, such as grilled or braised meats, fish, and seafood. You can also use it to dress up pasta or swirl into risotto. Whats best: tapenade pretty much keeps forever if refrigerated in an airtight jar (see storage tips in the recipe, below), and it couldnt be easier to make: simply blend everything together and enjoy.
I share my three favorite tapenade varieties in my cookbook, French Appetizers, but this is a recent variation that has climbed its way to the top of my list. Green olives are blended with umami-packed anchovies and preserved lemons to create an incredibly addictive flavor, and whole roasted almonds to add a delicious crunch. I like to keep this tapenade chunkier than usual so you get to enjoy its fantastic texture at each bite.
Lemony Green Olive Tapenade
Prep
Total
Author Marie Asselin, FoodNouveau.com
Yield about 1 cup (250 ml) tapenade
In this easy green olive tapenade, the olives are blended with umami-packed anchovies and preserved lemons to create an incredibly addictive flavor, and whole roasted almonds to add a delicious crunch.
Ingredients
- 1 cup (250 ml) firmly packed pitted green olives (such as Castelvetrano or Cerignola), drained
- 1/2 cup (125 ml) roasted whole unsalted almonds (about 2 1/2 oz/70 gsee note)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) chopped preserved lemon rind (you can substitute the finely grated zest from 1 lemon)
- 1 tbsp (15 ml) minced Italian parsley leaves
- 1 oil-packed anchovy fillet
- Freshly ground black pepper, to taste
Instructions
Add all the ingredients to the bowl of a food processor. Pulse until finely and evenly chopped, scraping down the sides of the bowl if needed. The tapenade will be quite thick and chunky. If you like a smoother texture, keep processing and add up to 2 tbsp (30 ml) extra-virgin olive oil until you reach the desired consistency.
STORAGE: This tapenade is best made at least 1 day ahead as resting allows flavors to fully develop. Store the tapenade in an airtight container in the refrigerator until needed. If storing the tapenade for more than 1 week, smooth out the top and pour a thin layer of olive oil over the tapenade to cover it completely. Repeat the smoothing and olive oil covering process every time you use some of the tapenade. This will prevent any contact with air and allow you to store the tapenade for weeks. You can also freeze the tapenade for up to 1 month. (No need to cover with olive oil if freezing.) Thaw frozen tapenade overnight in the fridge.
SERVING: Serve this green olive tapenade with crudits, crackers, pita chips, or fresh or toasted baguette slices, or use it to enhance a quick meal, such as grilled or braised meats, fish, and seafood. You can also use it to dress up pasta or swirl into risotto.
NOTE: Its essential to use roasted almonds in this recipe as the roasted nuts impart a lovely, slightly smoky flavor to the tapenade. To roast raw almonds, spread over a baking sheet and place in a preheated 325F (160C) oven for 10 minutes, shaking the sheet halfway through. Let cool completely, then use as indicated, or store in an airtight container in the fridge until needed.
Looking for More Cocktail Party Recipe Ideas?
My cookbook, French Appetizers, is a collection of fresh, modern, and versatile French-inspired recipes that are perfect to serve when you host happy hour, gatherings with friends, or a casual evening meal. In the book, youll find:
> Basic dips and condiments
> Small bites and elegant verrines
> Savory cakes and tarts
> Breads, sandwiches, and toasts
> Sweet bites and drinks
Many recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity. Learn more or buy now!
Holiday Giveaway!
Head over to Instagramor Facebook to enter to win a signed copy of French Appetizers! One book is given away every day (for a total of 6 copies), and all entrants will also be eligible to win a French-inspired cocktail party gift set containing items I hand-picked at my favorite kitchenware store in Quebec City (a $125 value). One winner will be picked daily among Instagram and Facebook participants, starting November 6, 2019, at 3 pm EST. Gift set winner will be picked on Sun. Nov 10 at 9 pm EST. All giveaways are open to US and Canadian readers. Enter now!
More Easy, Make-Ahead Cocktail Hour Snacks
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The post Chunky, Lemony, Addictive Green Olive Tapenade appeared first on Food Nouveau.
Chunky, Lemony, Addictive Green Olive Tapenade was first posted on November 8, 2019 at 2:30 pm.
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