Rustic Tapenade

Hand-Chopped Rustic Tapenade

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by

Al McFarland
in
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Rustic Tapenade

Hand-Chopped Rustic Tapenade

I love this recipe. For most, you’re either a fan of olives or hate them outright. I’m certainly on the pro-olive side of the debate. I’m in love with the flavour and texture that you can get with a good olive, and love it even more when they are combined with zesty citrus and savory sundried tomatoes as they are in this recipe.
Best served with a crispy cracker or sable and the perfect complement to any charcuterie board – including the Sophisticated Super Bowl Charcuterie that we created a while back.
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Prep Time 30 minutes
Refrigerate 30 minutes
Total Time 1 hour
Servings: 1
Course: Side Dish
Cuisine: French
Calories: 922
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Kalmata olives pitted and chopped
  • 1/2 cup green olives pitted and chopped
  • 1/2 cup black olives pitted and chopped
  • 1 cup sundried tomatoes chopped
  • 1/4 cup olive oil
  • 1/4 cup fresh basil torn
  • 3 cloves garlic minced
  • 1 lemon juice + zest
  • 1/4 tsp Kosher salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • sharp knife
  • medium mixing bowl
  • wooden spoon
  • citrus juicer
  • microplane
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Remove pits (if applicable) and roughly chop all olives, chop sundried tomatoes, peel and mince garlic, zest and juice lemon, wash and tear basil, measure and separate all ingredients.
Cooking + Assembly
  1. Add all chopped olives, sundried tomatoes, minced garlic, and other ingredients to a medium mixing bowl. Use a wooden spoon to mix well. Cover and refrigerate the entire mixture for 30 minutes before serving.

Notes

  • Although this recipe is very straightforward I’ll warn you that there is a  significant amount of precision knife work involved to achieve the “rustic” texture for the tapenade. Rest up before you start!
  • Tapenade can be safely stored in a refrigerator in a sealed container for up to 14 days.

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