Make Any Tapenade With This Simple Formula
If you’re already making condiments like pesto and garlic confit from scratch, then making olive tapenade from scratch is worth it too. The preparation of this dish is not only far superior in taste to that made from a can, but it also gives you an endless variety of tapenades.
Hannah Petertil of Food52 offers a simple formula: olives and capers, anchovies, garlic, herbs, olive oil, salt and pepper. She notes that the definition of tapenade implies that it includes capers, olives, anchovies and olive oil, although if you are a vegetarian or disgusted with anchovies, you can definitely skip them and still get an impressively flavorful spread.
Main point: Combine two cups of olives, a spoonful of capers to taste, a couple of cloves of garlic and one anchovy. Add oil slowly, then season with salt and pepper. The end result is not only great crackers or sandwiches, but also a great fish or chicken topper added to pizza or mixed with tartare. Click the link for more details and suggestions.
How to make tapenade without a recipe
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