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Quick Olive Tapenade
Quick Olive Tapenade
What if I could thoroughly convince you that making this California Olive Tapenade is better than any store-bought tapenade you could ever buy?
Would you take the five minutes to make it?
Seriously, five minutes.
And, it’s really that good…. I had to literally put it away while making this post because it would’ve been devoured before anyone else got to enjoy it!
This olive tapenade is perfect served with mini toasts, a soft french baguette, or even topped on a steak! The briny flavor from the capers and the addition of fresh basil (clipped straight from my garden!) add a distinct and wonderful flavor. It’s really like heaven on a slice of bread.
The beauty of the dish comes from all the wonderful colors of the included ingredients. Tasty black and green olives, crimson sundried tomatoes and the brightness of fresh basil and parsley.
Of course the foundation of this tapenade is using quality, California olives and sun-dried tomatoes. We all know that California grows the best produce, but sometimes it is difficult to find California grown products when out of season, and that is the beauty of olives! You can always find these beauties in the can and know they are still California quality.
Basically, you add all the ingredients into a food processor without any pre-prep or chopping! Just throw it all in and pulse for a few spins until it is to the desired consistency that you prefer. That’s what makes it so easy and quick to make right before company arrives. It’s also a great hostess gift to take to the neighbors after an impromptu dinner invite.
I scooped the tapenade into a wide mouth mason jar and served alongside crunchy sourdough toasts. Just ladle portions into a small serving plate and let your guests serve themselves…
Wine Pairing Alert!
Olive Tapenade pairs beautifully with Pinot Noir, or any other old red. The tannins balance nicely with the salty qualities of the olives and capers. I poured mine with a beautiful Pinot.
I’m certain this will be your new favorite dish… and it’s perfect for Fall.
Try it soon… here is the easy recipe for ya!
- 1 15 oz. can California green pitted olives, drained
- 1 15 oz. can California black pitted olives, drained
- 3 T. sun-dried tomatoes, drained
- 2 T. capers, drained
- 2 cloves garlic, minced
- 2 T. chopped fresh parsley
- 3 T. chopped fresh basil
- 1/4 olive oil
- 2 T. fresh lemon juice
- Add all the ingredients into a food processor and pulse until desired consistency ( I pulsed mine for about 12 times, scraping sides half way through)
- Keep leftovers in an airtight container in the refrigerator for a week.