This Black Olive Tapenade recipe from Jose Luis is a simple yet flavorful spread that comes together in minutes. Perfect for serving as a dip, spread, or accompaniment to your favorite dishes, this recipe is a must-try for olive lovers. Let me know how it turns out!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend the black olives together with olive oil, garlic, salt, and pepper in a food processor.
Process until a smooth, uniform paste forms.
For a more robust flavor, let the tapenade sit for a few hours before serving to allow the flavors to meld.
You can adjust the consistency by adding more or less olive oil, depending on your preference.
Serve with crusty bread, crackers, or as a topping for grilled meats or vegetables.
Can I use green olives instead of black olives?
Yes, you can substitute green olives for black olives, but the flavor profile will be different. Green olives tend to be tangier and less sweet.
How long can I store the tapenade?
You can store the tapenade in an airtight container in the refrigerator for up to one week.
Can I make this tapenade without a food processor?
Yes, you can finely chop the ingredients by hand and mix them together, but the texture will be less smooth.
What type of black olives should I use?
You can use any type of pitted black olives, such as Kalamata or Niçoise, depending on your taste preference.
Is this recipe vegan?
Yes, this recipe is vegan as it contains no animal-derived ingredients.
