A Wine Snack Tapenade
I've had tapenade many times at home or restaurants, but this is my favorite ingredient ratio right now.
It's fairly salty. It should be just right to spread on baguette slices.
You can use green or black olives (weigh with the pits removed).
It's even better if you toast the walnuts or pine nuts beforehand.
Make a big batch and freeze it. It's versatile. Recipe by putimiko
A Wine Snack Tapenade
I've had tapenade many times at home or restaurants, but this is my favorite ingredient ratio right now.
It's fairly salty. It should be just right to spread on baguette slices.
You can use green or black olives (weigh with the pits removed).
It's even better if you toast the walnuts or pine nuts beforehand.
Make a big batch and freeze it. It's versatile. Recipe by putimiko
Cooking Instructions
- 1
Just put all the ingredients in a food processor and process. Chop up the garlic clove beforehand and remove the sprout in the center (this is to not have chunks of garlic in the paste).
- 2
If you are using pine nuts you can just put them in the food processor. If you are using walnuts or other large nuts, chop them up roughly as with the garlic before adding to the food processor.
- 3
Process for a few seconds, then scrape down the sides of the bowl before processing some more so that everything is evenly incorporated (add black pepper to taste).
- 4
I personally recommend that you stop processing when the tapenade is still a little chunky, rather than turning it into a smooth paste (about the consistency of small grain caviar.)
- 5
Spread on toast or crackers. Combine with cream cheese and tomato to make bruschetta. Use as a flavoring for tomato sauce, dressing or pasta.
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