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| Fig and Olive Tapenade |
Olive tapenade is similar to pesto in that it is a basic olive spread. Pesto with olives, anyone? Garlic and herbs are blended with olives in a food processor. As opposed to pesto, which has a thicker sauce-like consistency, olive oil is used in a more spreadable form. Using a thick pesto as a replacement for olives is an option. Olives may be replaced with any other vegetable of your preference, such as peppers.
Olive tapenade may
be made in advance and stored in the fridge for a week. It yields more than one
cup of tapenade from this recipe. The process of making
tapenade is typically straightforward, although it might take a while to get
the hang of it. A mortar and pestle are used to crush all of the ingredients
together in a traditional manner. The final product should be hefty, yet
well-combined. To get the most taste out of the spread, most cooks recommend
letting it sit for a few hours before dishing it out. Tapenades are often eaten
at room temperature, although they can be stored in the refrigerator for up to
a month, or even longer if they are drizzled with olive oil before storage.
A simple gourmet
snack is fig and olive tapenade. I can whip this up in a matter of
minutes. Also, olives, dried figs, and capers are always readily available in
my cupboard. Despite its simple ingredient list, this dish packs a taste punch:
sweet and savoury notes, the acidity of the vinegar, and the woody scent of
rosemary.
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