If you are an olive fan, then you will want to whip up a batch of this delightful sharp and tangy olive paste that I was inspired to make after seeing Ivy's version. I used plump Kalamata olives and omitted the capers and anchovies that are usually included in traditional recipes, adding some garlic, a shallot and some goat cheese instead. Make sure to use good quality ingredients, and especially avoid buying jarred olives. If you live in London, Ontario, the best olives I've found to date can be purchased from The Perfect Bakery.
If you can resist the urge to eat it by the spoonful, serve with crackers, crusty bread, as a dip with vegetables, or with some pasta.
For the ultimate taste experience, spread over some Red Wine Biscotti. Simplicity at its most seductive.
|Kalamata Olive Tapenade|
|Recipe by Lisa Turner|
Adapted from Kopiaste
Published on April 15, 2009
Sharp and tangy Kalamata olive tapenade
Print this recipe
Other suggestions for olives:
Goat Cheese Olive Balls
Olive Cheese Balls
Olive and Goat Cheese Bruschetta