Olive tapenade

Ingredients

• 1 cup (25 g) packed fresh Italian parsley
• ¼ cup (6 g) fresh mint
• 1 cup (180 g) pitted kalamata olives
• ½ cup (120 g) pimento-stuffed Spanish queen black olives
• 3 (9 g) garlic cloves, peeled 
• 1 tablespoon (9 g) capers
• 1 tablespoon (16 mL) fresh squeezed lemon juice
• 1 (4 g) anchovy fillet
• ½ teaspoon lemon zest
• ½ teaspoon crushed red pepper
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons (30 mL) olive oil
  
  

Method

1. Assemble your KitchenAid Cordless Food Chopper by attaching the work bowl to the base and inserting the drive adapter and the multipurpose blade into the work bowl.
2. Add all ingredients (Italian parsley, fresh mint, pitted kalamata olives, pimento-stuffed Spanish queen olives, garlic cloves, caper, fresh squeezed lemon juice, anchovy fillet, lemon zest, crushed red pepper, salt, black pepper and olive oil) in order into the chopper bowl and attach the lid. Slide the speed controller to speed 1, then depress the on button several times to pulse the mixture.
3. Increase the speed controller to 2, then depress and hold the on button continuously for 10 seconds.
4. Remove the lid and clean the sides of the cup with a spatula, then replace the lid and press the on button for another 5 seconds.
5. Store tapenade in the refrigerator in an airtight container or jar.
6. If serving immediately, dollop desired amount in a bowl and dress with additional chopped parsley or capers and drizzle with lemon juice. Enjoy with artisanal crackers or crostini.

Tips

• If the mixture from your olive tapenade recipe doesn’t move freely when chopping, add 1 teaspoon of olive oil through the drizzle basin while chopping.

• If you like a chunkier tapenade texture, chop for only 5 seconds once you increase the speed to 2. Then, remove the lid, clean the sides of the cup with a pastry spatula, then replace the lid and pulse another 5-6 times. The more you pulse, the more chopped the final texture will be.
• If you are a fan of green olives and would like to add a few to your mix, they are a fantastic addition and make for a beautiful black and green olive tapenade recipe... As colorful as it is flavour-filled! Any green olives or black olives can also be substituted/ mixed in to the recipe based on taste.
• For those that enjoy extra saltiness in their tapenade, more anchovy can be added to your taste. This also applies to the outlined garlic quantity within the recipe...
• Additional caper can be sprinkled on top when serving, as well as additional lemon juice, for an even more eye-catching appetizer when entertaining...
• Whilst the perfect tapenade on its own, our black olive tapenade can also be utilised as a good-quality olive spread.on a toasted bruschetta
• Entertaining? You can serve this tapenade up alongside other quick and easy dips or a chunky basil pesto for an impressive spread that is sure to wow your guests,