Time: 15 minutes
My wonderful friend, Maura, made homemade tapenade and brought it for us to eat while on vacation last summer! It was so delicious, that I asked for the recipe and have made it several times now. It is easy to make, very healthy and delicious! While I have not been to Greece, we did have tapenade while traveling in Southern France. A few friends who have had this tapenade at our place, did say it tasted like the tapenade they had while traveling in Greece – so, I am taking that as a thumbs up for this recipe! It also keeps well in the fridge for a few weeks. I like it as an appetizer, with baguettes or crackers, but honestly, it is great as a healthy topping on eggs – poached, omelette, over easy….
Music Selection: Zorba the Greek Dance by the Greek Orchestra
1 cup kalamata olives
1 – 2 anchovy fillets (or a ¼ tsp anchovy paste)
1 clove garlic, minced
2 Tbsp capers, rinsed
2 Tbsp olive oil
Zest from ½ lemon
2 – 3 fresh sprigs of thyme
1 – 2 fresh basil leaves
1 tsp Dijon mustard
Place all ingredients in blender or food processor.
Pulse until the mixture becomes a coarse paste.
Transfer to bowl and serve with crackers, baguettes with cheese, or as a side to accompany eggs or pasta!
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