Zucchini and Artichoke Tapenade

This tapenade is a savory and versatile spread that is perfect for crostini, crackers, or as a dip for vegetables. It is made with a combination of zucchini, artichoke hearts, kalamata olives, red onion, fresh basil, and extra-virgin olive oil. The tapenade is seasoned with red wine vinegar, dried oregano, salt, and freshly ground black pepper.

The origin of tapenade is a bit murky, but it is believed to have originated in the Provence region of France. The name "tapenade" comes from the Provençal word "tapeno", which means caper. Traditional tapenade is made with a combination of capers, olives, and anchovies, but there are many variations on the recipe. This particular recipe for zucchini and artichoke tapenade is a lighter and more summery take on the classic dish. The zucchini and artichoke hearts add a fresh and flavorful twist to the tapenade.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 medium zucchini, grated and squeezed dry
• 1 (14-ounce) can artichoke hearts, rinsed and chopped
• 1/2 cup pitted and sliced kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper

Instructions

1. In a medium bowl, combine the zucchini, artichoke hearts, olives, onion, basil, olive oil, vinegar, oregano, and season with salt and pepper to taste.
2. Let sit for at least 30 minutes before serving.
3. Spread on crostini, crackers, or use as a dip for vegetables.

Why It Works

• The combination of zucchini and artichoke hearts adds a unique flavor and texture to the tapenade.
• The red wine vinegar adds a bright acidity that balances out the richness of the olive oil and olives.
• The dried oregano adds an earthy flavor that complements the other ingredients.
• The tapenade is easy to make and can be used in a variety of ways.