Tapenade
A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key. I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind. Although not a “true” tapenade it worked well. The traditional does use black olives and anchovies.
One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients. I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.
Ingredients for Tapenade
- 4 oz chopped olives (pimento added an option)
- 3 Tbs Capers
- 2 Cloves Garlic
- 5-6 Tbs Olive Oil (good quality extra virgin).
Place the olives, capers and garlic into the food processor and blend. Slowly add the Olive Oil until a paste forms.
Uses for Tapenade
Tapenade makes a great hors d’oeuvre on crackers or toast wedges. It goes great with beef or fish or poultry as an accompaniment or as a stuffing . If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.
Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure
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