Three Olive Tapenade

There’s something undeniably exquisite about a rich and flavorful tapenade that transports you straight to the sun-drenched coasts of the Mediterranean. Whether you are hosting a gathering, preparing a picnic, or simply craving a delicious spread to enjoy with a crusty baguette, this Three Olive Tapenade is your go-to recipe. Overflowing with umami from kalamata, green, and black olives, it’s balanced with the brightness of fresh herbs and a hint of lemon. It’s perfect for any occasion and sure to impress your guests!

Why This Recipe Is a Must-Try

This Three Olive Tapenade is not just any dip; it’s a celebration of flavors and textures. Each variety of olive brings its own character to the mix: kalamata olives offer a robust, slightly tangy flavor; green olives add a briny punch; and black olives provide a mellow sweetness. Combined together, they create a harmonious blend that’s perfect served on toast, as a topping for grilled meats, or even as a vibrant addition to pasta dishes.

Making this tapenade is incredibly simple, requiring just a handful of ingredients, and it can be ready in mere minutes. Awe your friends and family with minimal effort, and enjoy the compliments that come your way!

Ingredients

• 7 ounces kalamata olives, drained
• 5.75 ounces green olives, drained (with or without pimentos)
• 6 ounces black olives, drained
• 2 tablespoons capers
• 4 cloves garlic
• 1 roasted red bell pepper, roughly chopped
• 1 tablespoon parsley, roughly chopped
• 1 tablespoon basil, roughly chopped
• 3 teaspoons lemon juice
• 5 tablespoons olive oil

How To Make Three Olive Tapenade

Step 1: Prepare Your Ingredients

Before we dive into making the tapenade, gather all your ingredients and ensure they are prepped. Drain the olives thoroughly under cold water to remove excess brine, and set them aside.

Step 2: Roast Your Red Bell Pepper (Optional)

If you prefer a charred flavor, you can roast your red bell pepper. Place it under the broiler or over an open flame, turning it until the skin blisters and turns black. Once done, transfer the pepper to a bowl, cover it with a plate or plastic wrap, and let it steam for about 10 minutes. This will make peeling the skin easier. After it cools, peel off the charred skin, remove the seeds, and roughly chop it.

Step 3: Blend the Ingredients

In a food processor, combine the drained kalamata olives, green olives, black olives, capers, garlic, roasted red bell pepper, parsley, basil, lemon juice, and olive oil. Pulse the mixture until it reaches a coarse yet spreadable consistency. Be careful not to over-process; you want some texture in your tapenade.

Step 4: Taste and Adjust

Once blended, taste your tapenade and adjust the seasoning to your liking. If you want a little more brightness, add another splash of lemon juice. If you prefer it richer, add a bit more olive oil. Remember, the flavors will meld together more as it sits, so don’t rush the tasting!

Step 5: Chill Before Serving

Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to develop fully. It can be stored in the fridge for up to a week—if it lasts that long!

Expert Tips

• For an extra layer of flavor, consider adding a pinch of red pepper flakes for some heat.
• Using a high-quality olive oil will significantly enhance the taste of your tapenade; choose one that you enjoy drizzling over salads or cooked dishes.
• If you have leftover tapenade, try using it as a pasta sauce or incorporate it into salad dressings for a flavorful twist.
• Experiment with different herb combinations, such as adding thyme or oregano for different taste profiles.

Variations and Customizations

• Substitute different types of olives, such as Castelvetrano or stuffed olives, based on your preferences.
• Add sun-dried tomatoes for a slightly sweet and tangy flavor boost.
• Incorporate nuts, such as walnuts or pine nuts, for added texture and depth.
• Blend in different herbs like cilantro or mint for a fresh flavor twist.

How to Store Leftovers

Store any leftover tapenade in an airtight container in the refrigerator. To preserve its freshness, drizzle a thin layer of olive oil over the top of the tapenade before sealing the container. This helps to prevent oxidation. The flavors will deepen over time, making it taste even better the next day. Enjoy it within a week for the best quality.

FAQ

Can I make this tapenade ahead of time?

Absolutely! This tapenade is perfect for making ahead of time. In fact, the flavors develop even more as it sits. Just make sure to store it in an airtight container in the refrigerator.

What can I serve with Three Olive Tapenade?

This tapenade is incredibly versatile! Serve it with sliced baguette, crackers, or pita chips. It’s also delicious as a topping for grilled meats, fish, or roasted vegetables. You can also dollop it over a fresh salad for added flavor.

Is it possible to make this tapenade without a food processor?

Yes, you can make tapenade by finely chopping all the ingredients by hand. It will take more time and effort, but the result will still be delightful!

How long does this tapenade last in the fridge?

When stored properly in an airtight container, your tapenade can last up to one week in the refrigerator. Just be sure to keep it covered with a layer of olive oil to maintain its freshness.

Conclusion

This Three Olive Tapenade is a stunning addition to any appetizer spread, bringing vibrant flavors and a touch of the Mediterranean right to your table. With its simplicity and versatility, it’s a recipe that complements any culinary occasion. Whether slathered on toasted bread or used as an elegant dip at your next gathering, your guests will be raving about this delightful dish. So gather your olives and get ready to create a spread that is not only beautiful but delicious and satisfying! Enjoy your culinary adventure!