Herbed Olive Tapenade

With its deep purple hue and briny bite, kalamata olives provide the ideal base for an herbed tapenade. This version is punched up with fresh basil and parsley, lemony brightness, and a hint of garlic. Spread it on sandwiches, crostini, or grilled vegetables, or use it as a marinade for chicken or fish.

The origins of tapenade are shrouded in mystery, but it is believed to have originated in Provence, France, sometime in the 1800s. The name “tapenade” is thought to derive from the Provençal word “tapeno,” which means caper. However, traditional tapenade does not actually contain capers; instead, it is made with a mixture of olives, anchovies, and olive oil. Over time, tapenade has evolved into a more versatile condiment, with many variations on the classic recipe. This herbed tapenade is a modern take on the classic, with a focus on fresh herbs and bright flavors.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup kalamata olives, pitted
• 1/2 cup basil, chopped
• 1/4 cup parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and serve.
3. Store in the refrigerator for up to 2 weeks.

Why It Works

• The combination of kalamata olives, fresh herbs, and lemon juice creates a complex and flavorful tapenade.
• The use of a food processor ensures that the tapenade is finely chopped and evenly mixed.
• Storing the tapenade in the refrigerator for up to 2 weeks allows the flavors to meld and develop.