Ingredients
Equipment
Method
- Tapenade can be made with pitted green or black olives of any variety. To ensure there are no forgotten pits—or even shrapnel—left in the purchased jar, it is good practice to check them all before processing. To do so, simply cut through each olive with a paring knife or squeeze each olive.
Tapenade
- Chop sun-dried tomatoes. It is best to store sun-dried in olive oil in jar. It can be kept indefinitely. When needed, grab some with a fork and chop. The tomato enhanced olive oil can definitely be used for cooking.
- In a food processor, pulse the pitted olives, capers, anchovies, sun-dried tomatoes, and garlic until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture forms a coarse paste.
Storage
- Tapenade can be stored for up to 2 weeks in the refrigerator. It can also be frozen for up to six months.
