There were quite a few recipes for tapenade. Each recipe varied slightly but the basic ingredients were about the same. Some called for kalamata olives, others for green olives or mixed olives. Some recipes added red peppers, artichoke hearts, asparagus, or anchovies.
While searching foodnetwork.com and came across the following recipe by Alton Brown. (He’s awesome. One of my favorites from the food network.) Few years back, he did an episode of Good Eats on the ingredient, olives. Since I’m an Alton Brown fan, I decided to try out his recipe. Here goes:
- 1/2 pound pitted mixed olives (I used pitted Spanish olives.)
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- Thoroughly rinse the olives in cool water.
- Place all ingredients in the bowl of a food processor.
- Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
- Transfer to a bowl and serve.
It came out pretty alright. The tapenade was a bit too strong. I should have probably rinsed off the olives a little more. The brine liquid hid in the olives and when I mixed everything in the mini food processor, the liquid escaped and made the spread a bit saltier than it should be! The anchovies added a great flavor and texture into the olive spread. The tapenade goes great on top of toasted mini slices of baguette. I will definitely retry this again and also experiment with the many recipe variations.