Let's Make Black Olive Tapenade Recipe Cooking Italian with Joe

Welcome to the kitchen and introduction of Margarita.

Discuss the ingredients for the tapenade, starting with 250 grams of black olives.

Mention that the olives are black salted olives with pits.

Explain how the olives were prepped by cutting them with fingers or a garlic press.

Introduce 5 anchovies, explaining they add depth of flavor without a fishy taste.

Present capers stored in salt, suggesting rinsing them if too salty, and mention a tip about soaking in milk to draw out salt.

Introduce 4 cloves of garlic as a key ingredient.

Show 4 tablespoons of local olive oil from Vikel Gargano.

Add 1/4 teaspoon of cayenne pepper, explaining it was home-ground.

Add 1/4 teaspoon of black pepper, encouraging adjusting to taste.

Demonstrate using a food processor to combine the ingredients, starting with the olives.

Add the garlic to the food processor.

Add 1 tablespoon of capers to the mix.

Add the cayenne pepper and black pepper.

Pour in 4 tablespoons of olive oil.

Blend the mixture until it reaches a desired texture.

Taste the tapenade with a garlic crostini.

Equipment Needed

Spice Level: