Black Garlic & Olive Tapenade
Craving something full of bold, savoury flavour? This Black Garlic & Olive Tapenade is just what you need. This delicious spread combines the deep, earthy richness of black garlic with the briny goodness of olives, creating a perfect balance of flavours. Whether you’re using it as a dip, spreading it on crusty bread, or adding a savoury kick to your favourite dishes, it’s sure to impress. Versatile, flavourful, and packed with personality, this tapenade is the ultimate addition to your recipe collection.
Equipment
- Immersion Blender or Food Processor
Ingredients
- ½ cup pitted Kalamata olives
- 1 tablespoon capers (drained)
- 2 anchovy fillets (oil-packed and drained) – optional
- 3-4 medium cloves of black garlic (optional)
- 1 medium clove of garlic
- 1 tsp Dijon mustard or grainy
- 1 tsp fresh juice from one lemon
- 2-3 tbsp Extra-virgin olive oil as needed
- salt and freshly ground black pepper
- Fresh parsley for Garnish
Instructions
- In a food processor, combine olives, capers, anchovies, black garlic, regular garlic, and mustard. Process until a finely chopped paste forms, scraping down the sides as needed.
- With the processor running, add lemon juice and drizzle in just enough olive oil (about 2 tablespoons) to achieve a spreadable paste consistency.
- Season with salt and pepper, if needed.
- Garnish with chopped parsley.
- Serve the Black Garlic & Olive Tapenade with bread, crackers, or as a flavorful topping for dishes.
Notes
- Optional Add-Ins: For a hint of sweetness and contrast, consider adding ingredients like black garlic, Medjool dates, or honey.
- Batch Preparation: This Olive Tapenade recipe can easily be doubled for larger gatherings or to store extra portions. Simply double all ingredients, mix as directed, and store the extra tapenade in the refrigerator for convenient use later.
- Smooth vs. Chunky: If you prefer a smoother tapenade, pulse it a few more times in the food processor. For a chunkier texture, pulse just a few times, leaving some larger olive pieces.
- Charcuterie Board: Make it part of your charcuterie by adding it alongside an assortment of cured meats, cheeses, and pickled vegetables for a savoury, balanced spread. Its bold flavours complement a variety of charcuterie board items.
- Spread: Use this tapenade as a spread for sandwiches or wraps, to add a little depth and savoury kick to your meal.
- Meat Pairing: Tapenade is a great topping for grilled meats, such as lamb, chicken, or fish.
- Refrigeration: Transfer the tapenade to an airtight container. Drizzle a thin layer of extra-virgin olive oil over the top to create a protective barrier and preserve its freshness. Store in the refrigerator for up to 1 week.
- Before Serving: Stir the tapenade to remix any separated oil and flavours.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
