If you make all three spreads, it’s a lovely trio to serve your guests over wine, beer, before dinner- or for youself as a late night snack!
Thanks to Sarah for the inspiration!
Olive Tapenade is the easiest recipe… and it’s also a crowd favorite.
When I serve this Tapenade as part of a trio of spreads, it’s always the first to go.
May have something to do with the fact that this is a recipe to make 3 ounces of tapenade-
since it takes less to get that full, complex, rich flavor. MMMMM.
Start with very simple ingredients…
Kalamata Olives, Capers, Olive Oil, and fresh squeezed Lemon Juice- as well as salt and pepper to taste.
First, get out your 20 Kalamata olives (it’s easiest if they are pitted, but mine were not, so I removed the seeds myself.)
20 pitted olives weighs roughly two ounces.
As a side note- I do have a kitchen scale, which you can buy for as little as $5. It’s definitely worth the money.
I’ve found that many recipes include weight equivalents in grams or ounces, which is especially handy when you’re baking.
For this recipe, it means I don’t have to count olives anymore… I just weigh them and move on!
Next, coarsely chop the olives with a knife. Or, you can throw them in the food processor if you wish- it’s faster.
Add 1 Tablespoon of rinsed, drained, and chopped Capers.
Put into your serving bowl- I like to use my little ramekins.
Squeeze in one teaspoon of fresh lemon juice, and add 2 teaspoons of olive oil.
If it’s not quite the consistency you like, add more!
Salt and pepper to taste (I don’t add salt, as I find the olives are more than salty enough for me.)
Mix – Serve – ENJOY! (This makes about 3 ounces of tapenade.)
I paired my tapenade with a medium-bodied red wine, Parley Lake Winery’s Marquette. Its oak aged earthiness was enhanced by the rich, salty, mediterranean black olive tapenade.