This Old-World classic tapenade is best served with cheese, crusty warm bread or crackers. It's a delicious spread and a perfect holiday dip!
As the "Noir Prophet" William Gibson remarked, "Time moves in one direction, Memory another."
Time has been called our most precious resource, the metaphoric 'meter' by which our lives are gauged. It is a currency to be used as we wish, but is never conserved. One might think of it as a sort of Mephistophelean bargain - for though it is subject to our whims to be used, spent wisely, or wasted as we see fit, it is at the same time a cruel and ultimately unknowable master, pressing us forward on a journey in whose advancement we are given little choice.
Yet as this 'most precious resource' slips into the oblivion the past, it oddly leaves behind nothing material of itself, except the fading images we journeyers carry with us - Memories.
I've written previously about how it's strange the things that can conjure a memory. The design on a mundane piece silverware might bring you back to a table crowded round with familiar faces, and rekindle the echoes of a warm conversation once long forgotten. A faded recipe card might transport you several years not to a holiday's dinner, but to that year's Christmas shopping.
At least, that's what happened to me the other day as I was going through my old recipes looking for inspiration for this year's holiday menu. I came across something I had served ages ago - an olive and anchovy tapenade, a beautifully rustic dish which is deceptively simple to prepare. I had entirely forgotten about the tapenade, but seeing the recipe again brought back a flood of memories from that year, very few of which, oddly enough, actually had anything to do with the meal at which it had been served.
For the sake of the nostalgia, and simply because this was a great addition to my holiday menu, I decided to remake it this year, but with a few minor updates.
To start things off, drain and rinse a 10oz jar of Mezetta pitted Greek Kalamata Olives, and a 10oz jar of Mezetta Spanish Queen Olives, Pimento Stuffed. Combine those in a food processor with about eight sundried tomatoes, four anchovy fillets, a large clove of garlic, two tablespoons of capers, fresh parsley, fresh basil, the juice of half a lemon, olive oil, grated Parmesan cheese, and red pepper flakes, and process until fine.
Olive Tapenade
- Total Time: 10 minutes
- Yield: 10-12 1x
Ingredients
- 10 oz. Mezetta pitted Greek Kalamata Olives - drained and rinsed
- 10 oz. Mezetta Spanish Queen Olives, Pimento Stuffed - drained and rinsed
- 6 - 8 Sun dried tomatoes
- 4 anchovy fillets
- 1 large clove garlic
- 2 tablespoons capers
- 1/4 cup fresh parsley
- 1/4 cup fresh basil leaves
- Juice of 1/2 small lemon
- 3 tablespoons olive oil
- 2 - 3 tablespoons grated Parmesan cheese
- 1/4 tsp. red pepper flakes
Instructions
- Place all of the above ingredients in a food processor and process.
- Place in a serving bowl and serve thin sliced cheese and thin sliced Artisan or Italian bread.
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1
While this can be served simply as a sort of 'dip' accompanying the rest of your appetizers, I prefer to put this on a tray all its own with sliced artisan bread or perhaps garlic bread, and infused olive oil to further enhance its already rustic profile.
What are some of your favorite holiday recipes for memory making? We would love to hear from you.
Enjoy with Love,
Catherine
xo
Thank you to Mezzetta for sponsoring today's post!
jamie anders martin says
I haven't tried it would love to.
Molly Kumar says
I love Olive-Tapenade and for whatever reason, always thought that it would be hard to make it at home. I'm so glad I found your recipe - Looks so simple n delicious.
David @ CookingChat says
mmm, that looks like a delicious start to a meal!
Melissa Falk says
Hi, Catherine. I really enjoyed this post. Very well written. I am a huge olive fan and this tapenade recipe is just the thing I need to supplement my weekly meals. It will also be my next go-to appetizer for parties. Thank you.
Ramona W says
Hi Catherine, I only started to adore olives since I become an adult. Funnily, my daughter adores them now... she must have a more advanced palate than I did at her age! I know that she and I would sit and enjoy this tapenade immensely! 🙂 Stumbled and Yummed your post. 🙂 Have a fantastic and delicious Thanksgiving my friend. 🙂
marcie says
I love olive tapenade, Catherine, and this certainly does look like the perfect dip for the holidays! Have a wonderful Thanksgiving!
allie @ Through Her Looking Glass says
Looks simple and delicious Catherine, exactly the kind of dish we need during the busy holidays. I love Mezzetta olives! Have never tasted a tapenade and I can't wait. Have a beautiful Thanksgiving with your family. XOXO
Gayle @ Pumpkin 'N Spice says
This sounds like the perfect appetizer, Catherine! I can never get enough of anything with olives, so I absolutely love this. What a show stopper!
Lea Ann (Cooking On The Ranch) says
I have made tapenade exactly once and loved every bite. Thanks for the reminder about this wonderful appetizer. And your photos make me want to reach in and dig in.
Dottie Sauchelli-Balin says
Dear Catherine,
Now this one is a great appetizer. I enjoy Tapenade on bread. I just purchased a couple of jars of Mezzetta olives. Having my parents "64th " wedding anniversary at my house on December 6th so this will be a great way to use them. Thanks for sharing dear friend, already entered the contest on this one...Have a blessed night and week.
Dottie 🙂