Olive Tapenade Recipe

Ok, this is not exactly a baby recipe, nor even super kids friendly 🙂 but sometimes I want an “adult taste” touch to my recipes.
I was preparing a very kids friendly zucchini frittata (I will post the recipe in few days) and I decided that I wanted to add a stronger taste, just for me and my husband. Zucchini + frittata in my mind equals South of France, Provence. From there to the Olive Tapenade it was a matter of seconds. As the recipe is super easy and I had all I needed in the pantry I decided to prepare it from scratch. Lovely. Definitely intense, a strong savory flavor. Strong, but not too strong. Something that you keep spreading on crostini bread and eating…and than you notice that it’s finished 🙂

olive tap ingred

The procedure? it’s so simple that it is quite embarrassing 🙂

Blend together the olives, the capers and the anchovies in order to obtain a creamy mix.

olive tap olive tap2 olive tap3

Place the mix in a bowl and add the lemon and the oil. DONE!!

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The secret of this recipe stays in the ingredients. They really need to be high quality ones.

The olives first of all. I used Italian black sweet olives from Taggia (olive taggiasche) preserved in Extra Virgin Oil of Olive. Capers: small ones from Sicily. Anchovies: preserved in Extra Virgin Oil of Olive too.

Enjoy!!

olive tap7

 

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2 Responses to Olive Tapenade Recipe

  1. Laxmi April 5, 2014 at 7:54 am #

    thanks for delicious and easy bread spread recipe. Can I store it in refrigerator for couple of days?

    • Barbara Lamperti April 5, 2014 at 2:33 pm #

      Hi! Thank you for watching 🙂
      Yes, you can store the Tapenade in the refrigerator for up to two weeks. Trick: place a tiny layer of Extra Virgin Olive of Oil on top, it will keep the spread fresh and will prevent it from drying out. Enjoy!!

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