Yield: Yields about 1 cup.
Traditionally pounded in a mortar and pestle, tapenade is quick work in a food processor. A little bit goes a long way, and it keeps well.
Yields about 1 cup.
Thin with a bit of pasta cooking water and toss with pasta; spread onto pizza dough, bruschetta, or sandwiches; spoon onto grilled and broiled seafood, meats, chicken, and vegetables; stir into fresh cheeses for spreads; use as a dressing for white bean salad or lightly steamed vegetables; add to vinaigrettes; stir into pan sauces.
Sun-dried tomato tapenade: Combine the following ingredients in a food processor: 1/3 cup chopped rehydrated or oil-packed sun-dried tomatoes (drained), 1 to 2 minced cloves garlic, 1/3 cup each packed basil and parsley leaves, 2 Tbs. grated Parmesan, 3 Tbs. pine nuts (lightly toasted, if you like), 14 cup olive oil, and 1/2 tsp. freshly ground pepper. Process until the mixture becomes a rough purée.
Anchoiade: Combine the following ingredients in a food processor: 4 oz. anchovy fillets (drained if canned; soaked and patted dry if salt-packed), 2 minced small cloves garlic, and 1/4 cup chopped fresh parsley. Pulse until the mixture becomes a rough purée. Transfer to a bowl and stir in 1 Tbs. balsamic vinegar and freshly ground black pepper to taste.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.