Olive Tapenade Recipe - Laura Vitale - Laura in the Kitchen Episode 281

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives enhance flavor while green olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is more budget-friendly.

Introduce the recipe and its versatility for gatherings.

List the ingredients: calamata olives, green Italian olives, capers, garlic, fresh parsley, lemon, freshly ground black pepper, and extra virgin olive oil.

Explain that no salt is needed due to the saltiness of the olives.

Mention the option to add a pinch of hot pepper flakes if the olives are not marinated.

Decide to use a food processor for ease, but mention alternatives like a pestle and mortar or chopping by hand.

Add calamata olives, fresh parsley, one clove of garlic, and drained capers into the food processor.

Squeeze in the juice of a small lemon and add freshly ground black pepper, but no olive oil yet.

Pulse the mixture until it is chunky and coarse, scraping down the sides as needed.

Drizzle in a little olive oil while pulsing until it forms a paste, adjusting the texture to personal preference.

Transfer the tapenade to a serving bowl and suggest serving options such as with vegetables or baguette.

Advise that the tapenade tastes better after sitting in the fridge for a while to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary