Teresa's Recipes
Artichoke and Olive Tapenade
Savor the Mediterranean in every bite with this sumptuous Artichoke and Olive Tapenade. A vibrant and zesty blend of artichoke hearts, mixed olives, and fresh parsley, it's a veritable delight for the taste buds. This versatile tapenade can be served as a sophisticated appetizer with crispy crackers, slathered on warm, crusty bread, or even used as a flavor-packed spread for sandwiches. It's a timeless recipe that harks back to the sun-soaked kitchens of Southern France, where tapenade originated.
Ingredients
- 1/2 teaspoon, or to taste Black pepper
- 1/2 teaspoon, or to taste Salt
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1/4 cup, chopped Fresh parsley
- 2, peeled Garlic cloves
- 1 cup, pitted Green olives
- 1 cup, pitted Kalamata olives
- 1 cup, drained and quartered Artichoke hearts
Dietary Notes
- Servings: 8
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 10g
- Carbs: 7g
- Protein: 2g
- Sodium: 800mg
- Sugar: 1g
Instructions
- In a food processor, combine the quartered artichoke hearts, pitted Kalamata olives, pitted green olives, peeled garlic cloves, chopped fresh parsley, tangy lemon juice, and extra virgin olive oil.
- Pulse the mixture until it reaches your desired consistency. For a rustic, chunky tapenade, a few quick pulses should suffice. If you prefer a smoother texture, continue to blend until it becomes a paste-like consistency.
- Taste the tapenade and season with salt and freshly ground black pepper as needed. Remember, the olives already bring a salty tang, so add additional salt sparingly.
- Transfer the tapenade to a serving bowl and refrigerate for at least 1 hour. This allows the flavors to meld together for an even more robust flavor profile.
- Serve the Artichoke and Olive Tapenade chilled with crackers or warm bread, or use it as a delectable spread for sandwiches. Enjoy the rich, Mediterranean flavors.
Tips
- For an added touch of luxury, fold in a tablespoon of capers or a handful of toasted pine nuts before serving. To store, keep it in an airtight container in the refrigerator for up to a week.