Hey there, fellow flavor adventurers! Chef Ollie here, and let me tell you, I've stumbled upon a little secret that's about to become your new best friend in the kitchen: black olive tapenade. Forget bland, boring meals; this stuff is a game-changer!
Think of it as the superhero of spreads – vegan, versatile, and ridiculously easy to whip up. It’s got that punchy, salty, briny vibe that can take a simple dish from “meh” to “magnifique” in seconds. My favorite way to enjoy this? Slathered generously on some crusty, grilled bread with a mountain of vibrant veggies and some grilled tofu. It's basically a portable party in your mouth – perfect for a picnic or a lunch that'll make your coworkers green with envy.
Now, people get all impressed when they hear you've made your own tapenade, but honestly, it's so simple a child could do it (with a little help from a food processor, of course!). I'm based in Greece, where those gorgeous Kalamata olives are practically a national treasure, but don't worry if you can't find them – any black olive will do the trick. The key is in the balance of flavors and getting the consistency you like. Some like it chunky, others smooth and spreadable... experiment and have some fun!
Here's the recipe that'll make you the tapenade titan of your own kitchen:
Yields: About 150ml Prep time: 15 minutes Cook time: 0 minutes
Ingredients:
- 200g (about 1 packed cup) pitted Kalamata olives (or any black olives)
- 35g (about ¼ cup) almonds
- 1 small garlic clove, pressed
- 1 ½ tablespoons capers
- A generous amount of freshly ground black pepper
- A handful of fresh parsley or thyme
- 2 tablespoons (30ml) extra virgin olive oil
Method:
- Rinse your olives and capers thoroughly and pat them dry. This helps control the saltiness.
- Toss the almonds into your food processor and pulse until they become a coarse meal.
- Add the olives, capers, herbs, and olive oil. Process until you reach a coarse paste. Feel free to blend further for a smoother consistency.
- Mix in the garlic and season with freshly ground black pepper. Taste before adding salt as the olives and capers are already pretty salty.
- Scoop your amazing tapenade into a jar. Keep it in the fridge and enjoy it on bread, in sandwiches, as a dip – get creative!
Nutritional Info (per serving):
- Calories: 936
- Sugars: 2g
- Fats: 93g
- Saturates: 12g
- Proteins: 22g
- Carbs: 11g
Now, isn't that easy? I promise, once you've tasted homemade tapenade, you'll never go back to store-bought. It's all the salty, savory goodness you need, and it's great for the planet and your body!
Get out there and get blending, my friends – and please, let me know how you make it your own! Happy cooking!