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Kitchen Advice
- Use high-quality olives for the best taste and texture.
- Pulse ingredients gently in a food processor to keep some chunkiness.
- Taste and adjust seasoning before serving to get the perfect balance.
Ingredients 0/10
Why You'll Keep Making This
This tapenade is bursting with bold, savory flavors that brighten any dish. It combines olives, capers, and garlic for a perfect balance of salty and tangy. It’s simple to make but adds a gourmet touch to your meals.
Directions
Puls the green olives, black olives, and artichoke hearts in a food processor or blender. You want them chopped enough to be spreadable, but not too smooth. Transfer this mixture to a bowl. Next, puree the banana peppers and red bell pepper until they’re also spreadable, then add them to the bowl with the olives. Give everything a good stir, then mix in the garlic, capers, chopped basil, lemon juice, and olive oil until everything is well combined. Taste and adjust the seasoning if needed. Store the tapenade in the fridge, and it should stay fresh for about a week.
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Best Serving Ideas
This tapenade is perfect as a spread on crusty bread or crackers. It also works well as a topping for grilled fish, chicken, or roasted vegetables. Add a spoonful to salads or pasta for an extra burst of flavor.
Keeping Leftovers Fresh
Store the tapenade in an airtight container in the refrigerator. It will keep fresh for up to one week. For longer storage, freeze it in small portions and thaw as needed. Always use a clean spoon to avoid contamination.
Frequently Asked Questions
Can I use regular green olives instead of pimiento-stuffed ones?
Yes, but pimiento-stuffed olives add extra flavor and texture to the tapenade.
How spicy is this tapenade with the hot banana peppers?
It has a mild to moderate heat; you can reduce the spiciness by using fewer peppers or removing the seeds.
Can I make this tapenade ahead of time?
Yes, it can be made a day in advance to let the flavors meld and stored in the fridge for up to a week.
What can I serve this tapenade with?
It’s great as a spread on bread or crackers, or as a topping for grilled meats and vegetables.
Is it necessary to use both green and black olives?
Using both adds depth and complexity, but you can use one type if preferred.
Can I substitute fresh basil for dried basil?
Yes, fresh basil works well; use about one tablespoon chopped instead of dried.
How smooth should I blend the ingredients?
Pulse until the mixture is spreadable but still has some texture; avoid making it completely smooth.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for bright flavor, but bottled lemon juice can be used in a pinch.
