Recipes   /   Olive Tapenade

Olive Tapenade

Jul 30, 2013 by Gabriele Corcos

DIFFICULTY

Unsalted Tuscan bread is unsalted because in Tuscany we love food that has a lot of flavor and the tapenade is the perfect example of a condiment that has a true kick to it. This is something my mom always made for Summer parties. She used to cure barrels of  her own olives and I was in charge of pitting, peeling and chopping piles of them for the tapenade. Earthy, pungent, salty and delicious, this is the perfect Summer appetizer.

Serves:4- 6 / Prep Time: 10 minutes

 

  • 2 anchovy fillet, mashed
  • 1 garlic clove, smashed
  • 1/2 cup extra-virgin olive oil
  • 1 cup black nostraline olives, pitted and roughly chopped
  • 1 cup green Sicilian olives, pitted and roughly chopped
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped parsley
  • 1/2 tablespoons capers, rinsed and chopped
  • Toasted bread and garlic, to serve
  • Sliced heirloom tomatoes, to serve, optional

1Mash the anchovies with garlic in a mortar and pestle. Mix in the olive oil, lemon juice, parsley, and capers.

2If desired, serve tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil, and a slice of beautiful heirloom tomato.

Book your private event

Inquire about our catering services and off-site productions. Call or email us for rates and availability.

Contact

Events Schedule

Reserve tickets for one of our dinners or check if by any chance we are coming to cook close to where you are.

Full Schedule