Nearly topping the shortest list of simple and sensational staples is the universally delicious Black Olive Tapenade. There are variations on its preparation, and much like chocolate chip cookies, they’re all so good.
Peloponnese Kalamata olives are a coveted delicacy, possessing a grassy and mildly bitter flavor profile. They’re enjoyable on their own, or pressed into artisan Greek olive oil. But the gourmand in some of us feels the temptation to take things a step further by pureeing these puppies into a velvety, consistent Black Olive Tapenade (BOT), and adding a dimension of citric acid pop along the way. The end result is versatile in flavor and texture, and is dynamite when spread upon a sandwich instead of mustard, or simply atop a toast point with a marinated roasted pepper garnish. Being a cured food, it lasts for ages in the refrige. There are few things more delightful than discovering a batch I forgot I made weeks earlier, and composing a quick meal around it. Get yours started tonight!
1 pound pitted Kalamata olives, cut in half to ensure no pits
1 Tbsp capers, rinsed
Zest and juice of 1 large lemon
½ tsp thyme leaves
less than ¼ cup olive oil
Place all ingredients but olive oil into a food processor. While the processor is running, drizzle the oil into the olive mixture until it comes to your desired consistency.
Makes 1 ½ cups. Stir each time before serving or spreading.