Robust Onion-Olive Tapenade Recipe

We owe a big thank you to the cuisine of Provincial France for tapenade, a savory black olive paste that is absolutely divine on bread, pasta, or salads. Its a cinch to make and completely versatile: you can use it as an appetizer, snack, salad, side, or as a tasty condiment for your main dish.

This version adds sweet onions and red bell peppers to the usual olives, capers, garlic, and olive oil. Heart-nurturing fatty acids and the healthful properties of garlic are just a few of the reasons this robust spread (or dip or condiment) is such a popular feature of the Mediterranean diet.

INGREDIENTS

1/2 cup Vidalia onions, finely chopped
1/2 cup sweet red onions, finely chopped
1 3/4 cups kalamata olives, pitted and chopped
2 tablespoons capers, rinsed and drained
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon fresh lemon zest
1 clove garlic, crushed
freshly-ground black pepper, to taste
2 tablespoons red or orange bell peppers, finely chopped

1. In a small bowl, mix the onions, olives, and capers.

2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a food processor for 3 to 5 seconds, then pour over onion-olive mixture and combine with a fork.

3. Place tapenade in a serving bowl, season with pepper to taste, top with chopped peppers, and serve.

Tapenade may be used as a dip for pita, spread on bruschetta or sliced baguette, on top of a mixed greens salad, or as a topping for rice, potato, or pasta.

Yields about 2 cups.

Inspired by The Onion Harvest Cookbook, by Barbara Ciletti (Taunton, 1998).

6 comments

Dale O.

This is something that I will try, looks delicious.

KS Goh
KS Goh4 years ago

Thanks for the article.

Jennifer C.
Past Member 4 years ago

The recipe sounds delicious. Thanks.

Robert O.
Robert O.5 years ago

Sounds good, thanks.

Melissah Chadwick
Melissah C.5 years ago

thanks

Mervi R.
Mervi R.6 years ago

Excellent, thanks!