Welcome to the forgot the blade club
Show of hands: How many of you ever forget to put the blade in your food processor before you load it up and then have to dump the contents out into another bowl while you refit the machine with the blade? I really hope it’s not just me. I’m batting about a 50/50 average as to whether or not I remember to put the blade in, but and the other night I got to witness the fella do the exact same thing while making mashed cauliflower. I would be lying if it didn’t make me feel a little bit better.
That is until today, when I went to make another batch of this awesome Olive Tapenade and had to pull the handy bowl trick. That’s ok though, because this girl doesn’t mind having an extra dish to wash — oh wait. Yes, I do. But, thankfully, you won’t make the same mistake I did when you make this tasty Olive Tapenade — But if you do please let me know, because I will gladly welcome you to the forgot the blade club. We are a really cool, albeit forgetful, bunch.
Minimal effort, high reward
I love having a few “super impressive – but nearly zero effort went into this – dishes” in my back pocket to bring to gatherings. Mostly because I love delicious food, but also because I appreciate having my ego fluffed while doing to bare minimum (the person that replenishes the chip bowl will always be the hero in my eyes). This Olive Tapenade fits the “super impressive, minimal effort” description to a T. It’s the kind of dish that you can spend less than 10 minutes on, but will always be met with “oohs” and “ahs” and “oh, you fancy!” comments from anyone who eats it at said gatherings.
I recently brought this Olive Tapenade to a New Years Eve party and it was promptly swarmed upon. One person had to leave early to get to another event where the food selection wasn’t as discerning and shrewdly filled a to-go container of this up to take with her because she is a damn genius.
I won’t judge you if you use this Olive Tapenade in everything
While I love eating this Olive Tapenade with a simple gluten-free baguette or flatbread, it’s also a fantastic way to amplify and elevate so many other dishes.
I love to use this recipe in my Pasta with Olive Tapenade, a rich and hearty meatless dish that even the most carnivorous eaters will gladly go veg for the evening for. Another favorite way that I love to serve this dish is with a thick and tangy labneh cheese and garlic roasted cauliflower (recipe coming soon!). If you find yourself making this Olive Tapenade on repeat and want to stuff it into everything (because it’s just that good), I can vouch that it’s really lovely packed into sandwiches (muffuletta anyone?), tossed in salads, as a topper for chicken breasts and pork roasts, and unreasonably good on eggs.
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A note for special diets
This Olive Tapenade is grain-free, gluten-free, dairy-free and friendly for Paleo, SIBO, Low-Fodmap, Whole30, and Keto diets. The net carb count for a 1/4 cup serving is only 6 grams.Print
- 1 1/2 cup pimento stuffed green olives
- 1 cup pitted kalamata olives
- 2 tbsp non-pareil capers
- 1/4 cup flat leaf Italian parsley
- zest of 1 large lemon (about 3 tbsp)
- 2 tbsp garlic oil (may sub 2 cloves + 2 tbsp olive oil)
- 1/4 tsp red pepper flakes
- 1/4 tsp cracked black pepper
- I like to start by doing a quick safety check on the kalamata olives for remaining pits by slicing each one in half before adding to my food processor. Although I purchase olives that have been labeled pre-pitted, I almost always find one olive in the bunch that still has it’s pit (no matter what olive bar I buy them from). Though this is an additional step, its totally worth the extra couple minutes because you definitely don’t want a pit in your lovely tapenade.
- Add all ingredients to your food processor and pulse on your lowest setting until the mixture is chunky and resembles gravel. My machine has three settings low, high, and manual pulse. I like to use the latter so that I am literally just giving the mixture a series of quick pulses like flicking a light switch off and on until it’s reached the desired consistency. If you prefer a smoother, spreadable tapenade you can pulse for longer, but I like mine to be quite gravelly.
- Serve immediately or store in an airtight container in the fridge.
- Serving Size: 1/4 cup
- Calories: 122
- Sodium: 1145 mg
- Fat: 12 g
- Carbohydrates: 6 g