Black and green olives, intense briny anchovies, garlic, and tangy capers. Tapenade is nothing if not intense! And, with the help of a food processor, couldn’t be simpler to make! Stir in a little mayo to make it tapenade mayonnaise and smooth out the flavors, and you have one of my favorite recipes. Great for dip, as a sauce, and spread over bruschetta.
I’ve been making tapenade for about 20 years now. I remember first reading about it and giving it a try one New Year’s Eve. We’ve never been much for going out on New Year’s, so I’ve usually taken the opportunity to make fun and interesting recipes. We weren’t completely sure about tapenade that evening (I remember I went a bit overboard on the anchovy), but I found it intriguing enough to keep making it, refining it, and trying it in different foods. This tapenade mayonnaise is one of my favorite ways to make it, since the mayo softens the flavors just enough.
Traditionally tapenade is made with a mortar and pestle, and a little more time and some elbow grease will get you a nice tapenade. However, I like modern conveniences so I pull out my trusty food processor to make it. A few pulses and you’re done! Just be careful not to turn the tapenade into a homogeneous paste. You want to see the pieces of olives and bits of herbs and even some larger chunks. Tapenade should be appealing rustic and not too fussy. 🙂
Once you’ve made the tapenade mayonnaise, toss it into your pasta salad, spread on your sandwich, include it in a cheese course, or maybe make some bruschetta. So many options! One of my favorites though, is to just eat it with some toasted pitas. I sauteed a few pita breads in olive oil until they were chewy-crispy (about 3-4 minutes on medium heat), and then tossed them with some salt and some dried oregano. Yum! And they went perfectly with that tapenade.
– Happy Eating, Annemarie
- 1 cup pitted kalamata olives
- 1 cup pitted green olives
- 2 tbsp capers
- 2 cloves garlic, minced
- 3 anchovy fillets packed in oil
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tsp lemon juice
- 1 tbsp mustard
- ½ cup mayonnaise
- Add all ingredients except mayonnaise to a food processor and pulse until they are finely chopped. Be careful not to over process. You don't want to create a paste.
- Scoop the tapenade into a bowl. Add the mayonnaise and mix to combine. If you wish, chop up a few more olives and some more herbs and sprinkle them over the top.