Now that olives are so readily available in supermarket deli areas, bright green ones, olive-green ones, shriveled small black, shiney black, some with pits, others without, we get to experiment more with them.
If you love olives and have been searching for new ways to use them, make tapenade. Tapenade, in short, is spreadable black olives with just a few ingredients to accent their incredible flavor. Word is Peyton Manning loves tapenade!
We can thank the Mediterranean for olives and tapenade. Basically, tapenade is a savory paste made from capers, olives, and anchovies, with a little olive oil and lemon juice. The black, pitted olives may be chopped, crushed or blended smooth. Garlic and herbs, even brandy, get interesting in tapenade, as well.
Quickly make tapenade by mincing garlic in a blender or food processor.
Add the olives, capers, parsley, lemon juice, and olive oil.Blend until everything is finely chopped.
Season to taste with herbs, salt and pepper.
Spread on crackers, crusty bread
Serve with crudités.
Use as a condiment.
Sometimes it is also used to stuff fillets for a main course.
Use as a spread for sandwiches like panini and muffaletta.
Serve wherever you serve olives.