Two-Olive Tapenade
This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
- Carbohydrate 2.33799937584967 g
- Cholesterol 0 mg
- Fat 8.9657086727058 g
- Fiber 1.51819666238403 g
- Protein 0.49374479188187 g
- Saturated Fat 1.20543057164538 g
- Serving Size 1 1 Serving (50g)
- Sodium 624.793116999104 mg
- Sugar 0.819802713465643 g
- Trans Fat 0.348024141887728 g
- Calories 86 calories
Step-by-step
- Roughly chop the garlic in a food processor fitted with the metal blade.
- Add the capers and process until they are finely chopped.
- Add the olives, bell peppers, and basil and pulse a few times to coarsely chop them.
- Pour in the oil, and pulse until the mixture is just blended, but not perfectly smooth.
- Transfer the mixture to a bowl and serve it with baguette slices or crackers.
- (If made ahead, cover and refrigerate the tapenade for up to 3 days.)
Controlling Texture in the Food Processor
Achieving the correct consistency relies entirely on avoiding prolonged puréeing. Pulse the metal blade intermittently to break down the garlic and capers before adding the olives, ensuring the mixture retains a rustic, chunky bite rather than turning into a uniform paste. Pouring the extra-virgin olive oil in while pulsing prevents the emulsion from becoming excessively greasy or dense, binding the components while preserving distinct fragments of green and black olives, brined capers, and aromatic basil.
Selecting Component Varietals
Balancing the salinity of cured ingredients requires careful consideration of the source produce. Jarred roasted red peppers provide consistent sweetness and moisture without requiring roasting and peeling from scratch, though freshly charred peppers impart a deeper smoke if available. Similarly, utilizing a combination of brine-cured Kalamata olives and crisp green varieties introduces a contrast in both acidity and flesh firmness that alters the final brightness of the spread.
