Alright, on the theme of entertaining, I’ve got another appetizer for you. If you want to impress people with a dip, this is the one to go with. It’s a deep, dark, black olive tapenade.
(Photo courtesy of the talented Dominic Tremblay: @d_tremblay on Twitter)
And the secret is to use sundried black olives — they look a little wrinkly and are so flavourful! That being said, I’ve made the same recipe with any kind of olives, and I often get whatever olive in the deli section is already pitted. The small black kalamatas, or the big green olives work well here too. If your grocery store doesn’t have a lovely olive selection in their deli department, I find that cheese shops usually have good options.
When I created this tapenade as an add-on for my gluten-free (and vegan!) bread baking class, I realised that my usual recipe uses mustard. And none of the mustards in my fridge are guaranteed gluten-free as they all have malt vinegar or an undisclosed vinegar in them. So I left it out, and you know what? I didn’t notice a difference.
It is great on toasted & crusty French bread, or on gluten-free multigrain pita, or as the spread in a sandwich with lots of fresh veggies!
This tapenade got the most raves of any dip or spread at my class, so now you need it too. Enjoy!
Black Olive Tapenade
- 1.5 c. pitted black sundried olives
- The juice of 1/2 a lemon
- 2 tsp. red wine vinegar
- 2 cloves garlic, minced
Place all ingredients in a food processor, and blitz until you have still have small pieces of olive (about 20 seconds).
Serve at room temperature or store in the fridge for up to a week.
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