Green Olive Tapenade Recipe

Remove pits from 2.5 cups castro vetrano olives using a mallet to smash down and remove the pit.

Chop the pitted olives to desired consistency (small, medium, large) and place in a large bowl.

Finely chop fresh parsley and add to the bowl.

Add the zest of half a lemon to the bowl.

Slice off a cheek of lemon for about 1 tablespoon of lemon juice and add to the bowl.

Rinse 1-2 tablespoons of capers, roughly chop, and add to the bowl.

Slice the stem off 1-2 calabrian chilies, slice in half, and optionally remove some seeds before adding to the bowl.

Finely chop 0.5 clove of garlic, add a little salt, mash into a paste, and add to the bowl.

Use 1 anchovy fillet, turn it into a paste like the garlic, and add to the bowl.

Remove 1 tablespoon of fresh thyme leaves from the stems, roughly chop, and add to the bowl.

Add 1-2 tablespoons of balsamic glaze to the bowl.

Season with salt and freshly cracked pepper.

Add 0.5 cup of extra virgin olive oil, mixing until the mixture is covered with oil.

Taste and adjust seasonings as needed, then mix again.

Equipment Needed

Spice Level: