If you’re already making condiments like pesto and garlic confit from scratch, it’d be well worth the effort to make olive tapenade from scratch, too. Making it yourself not only tastes far superior to what comes out of a jar, but it also affords you endless tapenade variety, too.
Food52’s Hannah Petertil offers up a simple formula: olives and capers, anchovies, garlic, herbs, olive oil, salt and pepper. The definition of a tapenade, she points out, implies that it includes capers, olives, anchovies and olive oil, although if you’re a vegetarian or squeamish about anchovies, you could definitely omit them and still have an impressively flavourful spread.
The basic gist: process two cups of olives, a spoonful of capers to taste, a couple of garlic cloves and one anchovy together. Slowly incorporate the oil, then season with salt and pepper. The end result is not only lovely atop crackers or in sandwiches, but would also be a fantastic topper for fish or chicken, dolloped onto pizza, or mixed into tartare. Hit up the link for more details and suggestions.
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