We had the most splendid weather on the day JT had my birthday party, not humid at all and it was beautifully sunny. Even though it was a wonderful temperature I decided not to serve any warm or hot appetizers, keeping the house even cooler! When I saw a version of this tasty mediterranean dip over on Karen’s blog (Back Road Journal) I knew I had to include it in my party food repertoire! We served it with papadums and Gluten Free crackers. The next day we had it for dinner with a little goats cheese, very tasty indeed.
An easy dip to make and delicious to eat!
Black Olive Tapenade
Ingredients:
- 1/2 cup pitted Kalamata Olives
- 1 tbsp capers
- 1 anchovy fillet
- 1-2 cloves garlic, finely chopped
- 1/4 cup finely chopped parsley
- 1-2 tbsp EVOO
Directions:
- Add everything but the parsley to a small chopper and pulse until you achieve the desired consistency.
- Gently fold in the chopped parsley.
- Serve at room temperature.
You tepinade sounds amazing and is presented beautifully! I will have to keep this recipe in mind next time we have company.
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HI Amber, thank you so much, I hope your company enjoys it.
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I haven’t made black olive tapenade since I moved to Australia. I love it too but there’s this deli that does a good job. Iknow I’d like home made better and I’ll give it a try.
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Hi Maureen, it’s a bit of a pain to put the olives, but I find a cherry pitter works very well.
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What a great dessert, rich but not too heavy.
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Not sure about that Greg, but what ever makes you happy!
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I love black olive tapenade and the anchovies and capers are a must! This reminds me that I need to make some again soon. Thanks for sharing! Hope you are doing well, Eva!
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Oh dear, I pressed send before I got to wish you a Happy (belated) Birthday. Sounds like you’ve stretched out the celebration, which is as all birthdays should be celebrated! 🙂
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No need to worry my friend, thank you for your lovely wishes. Benchmark or not, birthdays do need some celebration!
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Hi Betsy, thank you for your lovely words, the anchovies and capers add a depth of flavour that is balanced by the rich flavour of the olives, as you said, they are a MUST!
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Happy happy!
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Koszonom Zsuzsa.
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It’s sounds like you had the delicious birthday that you deserved! I love black olive tapenade…though I’m guilty of buying it ready made over making it. You’ve made me reconsider that!!!
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Hi Liz, my hubby and friends and family just spoiled me! I usually find store bought tapenade is usually too salty and oily.
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Hi Eva, I love tapenade, although I must admit I’ve gone off black olive tapenade a bit of late, though to be fair I prepare it using the type of olives which are salt-cured (the wrinkly ones), as opposed to the ones sitting in brine. The flavour is very, very intense. Yours looks really nice indeed – love the second photo… so pretty!
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I adore the salt cured black olives, but they are very strongly flavoured—nor sure how it would taste in this tapenade. Thank you so much for your lovely words.
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Eva, that looks fabulous – I love this stuff!
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Thank you kindly Donalyn.
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Eva, I have this impression your life is one long celebration! I love tapenade but haven’t had it for several months at least. Time to do it again! (I even think our recipes are identical! I’m glad you also include anchovy; in my opinion it’s one of the most extraordinary food products).
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Hi Sissi, so sweet that you think so; I am living la dolce vita right now, things were very slow at work so I’m taking a bit of a break. It’s nice that it happened in the summer. The anchovies really added a lovely depth of flavour that just capers just would not.
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So glad you had a wonderful birthday and who couldn’t with this amazing tapinade! I love it and I can see myself putting it on and in just about anything to create an amazing sauce or chunk up a brothy soup or something
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Thanks so much Jessica, it’s a lovely spread, I often add it to salad dressings to flavour and thicken. It’s great on sandwiches too.
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How wonderfully simple Eva! I love it! 😀 It sounds very versatile too 🙂 PS Happy birthday again dear Eva!
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Hi Lorraine, thank you for your kind and lovely wishes.
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It sounds like you had the most lovely birthday, Eva. And this dip would have such great flavours. It’s quite a healthy dip too without all the creams that are usually associated with dips xx
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Hi Charlie, my birthday was quite lovely, thank you . I don’t put as much olive oil into the dip as many recipes call for to keep it on the lighter side.
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I love a good tapenade, Eva, and this one is that, no doubt. I like that you used the papadums to accompany it. They’re a welcome change form the usual. “Lizzy” above gave me a great idea. I, too, have some olives that I brined. I’d love to see if they’d work here. Besides, this season’s olives will be arriving soon and I need the jars! 🙂
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Hi John, now I’m very curious, did you get raw olives that you brined? or are they already preserved and you add olive oil and flavours to it? I will search your blog to see if you’ve already posted such a recipe. The papadums are the one’s I purchased in Chicago with you!
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Last year I discovered that my Italian market has green olives in late Summer. I later found black olives but they were not in good shape and looked “old”. I’ve not blogged about my brining experience because I want to try and improve on the recipe before doing so.
I thought those may have been the same papadums. 🙂
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I look forward to seeing the post for brining olives. I’ve not seen them at our markets before.
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Happy belated birthday again Eva. 🙂 It looks like you had a great party. I like the idea of this dip with the goat cheese. I bet that’s delicious!
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Hi Kristy, the black olive tapanade pairs very well with the goats cheese. Thank you for your kind birthday wishes, it was a great party. The last person to leave was at 10:30!
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I’m not familiar with the taste of olives so tapenades are out of my experience. In fact, I finally tasted a single black olive from my nephew’s Greek salad a couple of weeks ago and wasn’t very impressed with the bitter taste … but I’d give a third of one of those crostini a try if you’d share one with me. 🙂
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Hi Maria, now that is quite a surprise that you are unfamiliar with the taste of olives! There are so many varieties, but the Kalamata is one of my favourites! I would gladly share one or two with you!
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Seems hard to believe, I know. 🙂
I was certain that I had wished you a happy birthday in a previous post but in case I didn’t I would like to wish you belated happy birthday wishes.
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You must try a good quality tapenade, you will wonder what took you so long!
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Thank you for the shout out Eva, I’m glad you gave tapenade a try. I like your version with black olives and parsley.
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Hi Karen, the shout out was entirely my pleasure. Thank you for making the green olive version that inspired me.
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Love Karen’s recipes, she makes everything easy and doable. This tapenade contains all my favorite foods.
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Hi Norma, Karen’s recipes are rather lovely! Thank you for your kind words.
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You have inspired me to make this for our week at the cottage next week as we love it as an appie and on sandwiches. I would like to try a version with green olives too. Thanks for a wonderful weekend Eva — it is always so hectic to make these things happen but oh so worth it. Safe travels home today.
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Thank you Barb, it was wonderful to see you and Kevin, hopefully next year we can make it for a couple of days!
This is a perfect appi to take on a cottage vaycay because it’s easy to make and quite versatile too.
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Love tapenade! Actually I love anything with olives!
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Hi Angie, I love the earthy taste of the black olive tapenade too, it really pairs well with the tangy goats cheese.
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Oh yum… I have a few little olives that I preserved last season! Perfect timing!
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That’s lovely Lizzy that you’ve preserved your own olives! I love the look of olive trees.
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