olive tapenade

Kathryne Taylor presents tapenade as an olive spread or dip associated with Provence in France. Her selected recipe combines Castelvetrano and Kalamata olives.

The pitted olives are joined by fresh flat-leaf parsley, drained capers, extra-virgin olive oil, minced garlic and lemon juice.

All the ingredients go into a food processor. Brief pulses combine them, then the sides of the bowl are scraped down.

Further pulses leave the mixture well chopped rather than puréed. The texture can be adjusted within that preparation to the cook’s preference.

The author describes a bold, briny and salty spread. Ready crackers are the selected accompaniment, one of her offered ways to serve tapenade.