I rinsed the capers but now I’m wondering if I should have also rinsed the olives -? Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. https://www.thespruceeats.com/vegan-olive-tapenade-recipe-3377703 Thanks for sharing your recipe. This is super easy and very good if you don’t add any salt. Hi Deirdre, I am not an expert on canning, so I can’t give you specifics on what to do. Also, consider using it to top hummus and add a layer of flavor, or mix it in with hummus for a dip. Be sure to choose mild olives that have been cured in brine. Caprese salad is a favorite for tapenade fans. Can’t wait to try this olive tapenade..,will serve w/pita chips & fresh veggies!! Anything with garlic, you have to be wary of botulism so I wouldn’t make it more than 3 days ahead. God gave us the ability to produce some food to survive. The word itself is derived from tapenas, which means capers. The recipe works with all sorts of olives—green, black, even the pimiento-stuffed ones—and different types of dried figs. Any advice would be appreciated! I hope this is helpful. I did make it and it was delicious! If you've got a food processor, you can process all the ingredients for a few seconds. It could be longer, but I like to follow CDC guidelines for leftovers which is 4 days (and there are no preservatives to extend its life). I would leave out the anchovies to greatly decrease the salty taste in rhia recipe. Just be sure to leave some space at the top of the container because it will expand a bit. The amount is three anchovy filets, rinsed and patted dry. I think you could try rinsing the olives next time, that might make it fit your taste preferences better. Olives anchovies and capers do not need added salt. Sorry about that. Jan. Hi Jan! :). Every recipe is developed, tested, and approved just for you. Looks amazing but how many anchovies did you use? Olive tapenade doesn't have to be refrigerated before serving, but you should refrigerate any leftovers. While there, I learned to break down whole rabbits, eat raw scallops, and do all sorts of other things I didn’t know I was capable of. Happiness can be found in bowls of tapenade. YOU, however, will always be the bully who went on the internet and called a random stranger a scared bitch because she used to be afraid of anchovies. This site uses Akismet to reduce spam. Required fields are marked *. Hi Cindy, you can always add more lemon juice if something is too salty. If using a food processor no dicing should be needed. Pass! If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well. Tapenade can be an interesting addition to your favorite salads as well. tablespoons capers, rinsed and drained . In a pinch, I’ve even made it without capers (even though tapenade comes from the Occitan word for caper) and it’s still good. I sub out the oil for the oil from the jar as well sometimes. Your email address will not be published. I have about 3kgs of olives – a mixed bunch, small, large, black and green. Enjoy the flavor, get used to the mental aspect of them, without having to touch them. I am looking for recipes that can me made a couple days before the big date. Delicious!!!! Your email address will not be published. 1 . Can this be made ahead and stored? Learn how your comment data is processed. Read more... Pro-level tricks to transform your cooking! But in the original recipe, the olive actually shared equal billing with capers, anchovies, and tuna. However, I know you have to be very careful when canning with garlic. The salt-packed ones have a more mild (and I think preferable) flavor although I like both. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. I prefer it on the chunky side. In a food processor or blender combine both types of olives, capers, shallots, garlic, olive oil, and pepper. Obviously, this olive tapenade recipe is vegan. Leftover tapenade is wonderful with grilled fish or chicken, or smeared on turkey sandwiches. Is there anything else that would be a good substitute? Get easy-to-follow, delicious recipes delivered right to your inbox. This form collects your name, email, and content so that we can keep track of the comments placed on the website. They seriously have a personality problem. You sound like a scared bitch. -Meggan. Tapenade is a seasoned dip made from olives and capers. If using a blender for this recipe, dice the capers, shallots, and garlic. I added a pinch and it ruined the first batch. And this is an inherently salty spread. There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! I am going to try it without the anchovies next time. Pulling at my heart strings. I actually meant to move that to the “notes” as an optional ingredient so this could be vegan-friendly! PASS! Capers have different packaging methods; you can buy them brine-packed or salt-packed. Pulse 2 to 3 times until coarsely chopped. I can eat olive tapenade by the spoonful! Picky husband approved! But in the original recipe, the olive actually shared equal billing with capers, anchovies, and tuna. Here we look at both kinds, with recipes. I would make this up to 3 days ahead. Spectacular! Except for me, of course. Taste test and add salt to taste. This is the way to win an olive lovers heart. Thanks for finding the typo so I may fix it right away! 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