AMAZING Olive Tapenade in Just 5 Minutes! Spanish Olive Pate Recipe

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives offer a similar flavor profile, while canned black olives are more affordable.

capers

🥗Healthier: chopped pickles

💰Cheaper: chopped green olives

Chopped pickles can provide a similar tangy flavor, while green olives are a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits, while vegetable oil is a cheaper option.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili provides heat with fewer calories, while black pepper is a more economical spice.

Welcome to another episode of Spain on a Fork.

Introduce the recipe for olive tapenade from the region of Andalucia.

Emphasize the importance of using high-quality Spanish olives.

Start by removing the skins from 2 cloves of garlic and roughly chop them.

Add the chopped garlic into a mortar with a pinch of sea salt, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried thyme.

Using a pestle, pound the ingredients until they form a paste.

Drain a jar of Spanish olives into a colander and shake off excess liquid.

The jar size is 345 grams, which becomes 198 grams once drained, approximately 7 ounces or about 1 and a quarter cups of olives.

To remove the pits, place olives in a single layer on a cutting board, cover with a casserole dish, and press down to split them open.

Remove the pits from the olives and add the pitted olives into the mortar.

Pound the olives with the pestle until reaching the desired texture, which should be smooth with some chunks, taking about 1 to 2 minutes.

Squeeze in 1 teaspoon of fresh lemon juice using a sieve to catch any seeds.

Add 2 tablespoons of extra virgin olive oil and a pinch of freshly cracked black pepper.

Mix everything together until well combined.

The olive tapenade is done and can be served at room temperature or refrigerated to develop flavors.

Serve the tapenade on slices of baguette, with crackers, or over grilled fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary