|Julian's Olive Tapenade|
I purchase pitted olives of several varieties and I do all of my chopping in the food processor, which makes it quick and easy. My sister does the chopping by hand, which insures the ingredients are not processed into a paste. We both prefer a small, fine chop to a puree but in Europe you find it both ways. If using the food processor like I do, make sure to just do one ingredient at a time and quickly 'pulse' so as not to puree the olives.
|My Sister Hand Chopping Olives|
I have no specific recipe to provide you but my most common ingredient list looks like the below. Once all of the solids are chopped I just mix together some olive oil and vinegar and toss with the mixture. Add salt if necessary after tasting.
Green Olives with/without pimentos
Castelvetrano Sicilian Green Olives
Garlic (2-3 cloves only)
Red pepper (small or half)
Red Wine Vinegar
Chop all of the ingredients one by one into a very fine small chop (but not puree). Stir gently together. Mix together 3 parts olive oil to one part wine vinegar and toss. Only a light dressing is required. Add more dressing and salt if necessary after tasting. Refrigerate and let flavors combine for several hours before serving on crackers or small pieces of bread. Makes an excellent spread on toasted panini sandwiches.