Black Olive Tapenade

Black Olive Tapenade is an old standby for many gatherings. Try this recipe, do it yourself at home, and enjoy a traditional dip completely hand-made!

yield:
servings:2-6
prep time:15 min
cook time:
ready in:15 min
urbanpaleochef
I absolutely love to cook. I love everything about it: I love selecting the produce which will become my food, I smile while unpacking it after a successful shopping trip, I delight in selecting the ingredients for the next meal, I am soothed by the prep work of chopping and slicing, and finally I am excited to see the response my food brings. The art of food is one of my most rewarding past times.I am neither a professional, nor professionally trained. I became a chef the old fashioned way: my mother taught me. To be fair, my father taught me too, but it was mostly my mother who instilled the values of the kitchen in me, and I carry those same values throughout my life.In addition to cooking, I spend my time running, maintaining my plants, and doing the best that I can to maximize the minimal living space that a NYC area Urban Life offers. I like spending time out on the town, sipping a nice glass of red wine, and tasting the latest or newest food. I spend time with friends and family at every opportunity. But, I'm all about food, so let’s get back to that!
View this chef’s website
Ingredients
  • 6 oz Black Olives
  • 1 cup Artichoke Heart, chopped
  • 1/2 cup Capers
  • 2 tablespoons Olive Oil
  • 1/2 Lime, Fresh Squeezed
  • 1 teaspoon Italian Seasoning
  • Optional Seasoning: Chile Pepper, Paprika, Garlic (fresh, diced), Ginger (fresh, diced)
Directions
  • Chop the Artichoke Hearts as finely as you can stand and cook them on high temperature in a sauce pan, stirring constantly.
  • Continue to cook until the artichoke liquid has all evaporated while stirring constantly.
  • Once done, remove from the heat immediately (unless you’re caramelizing them, in which case follow my “Caramelized Orange Peels” recipe to caramelize the artichoke hearts) and prepare the rest of the tapenade while the artichokes cool.
  • If whole, crush and chop the olives before adding them to the Mortar and Pestle (or blender, if you are short on time).
  • Add the chopped/crushed olives, capers, lime juice, and cooked artichoke hearts to the Mortar and Pestle, along with the olive oil, and crush gently until they are the consistency you desire.

Comments