Simple Olive Tapenade
This simple condiment is delicious in many ways. Toss it with pasta, spread it on a baguette or cracker and top with roasted red peppers, or use it as a topping on roasted pork.
It’s also great for pizzas or anything that could use a little salty, savory or umami factor. The white balsamic brightens the mix, and the Tuscan herb oil provides all the necessary herbaceousness in one shot.
This tapenade comes together in just a few minutes (check out the video below!).
For more recipes featuring our Tuscan herb olive oil, check out this recipe roundup!
For more recipes featuring our ultra premium white balsamic, check out this recipe roundup!
Simple Olive Tapenade
This simple condiment is delicious in many ways. Toss it with pasta, spread it on a baguette or cracker and top with roasted red peppers, or use it as a topping on roasted pork. It’s also great for pizzas or anything that could use a little salty, savory or umami factor. The white balsamic brightens the mix, and the Tuscan herb oil provides all the necessary herbaceousness in one shot. Makes about 2 ½ cups.
Ingredients
Ingredients:
- 1 cup pitted kalamata olives
- 1 cup pitted green olives such as Castelvetrano
- 1/2 cup fresh parsley
- 2 cloves garlic
- 2 Tbsp capers drained
- 1 Tbsp Sigona’s ultra premium white balsamic
- ¼ cup Sigona’s Tuscan herb olive oil
- 1/2 cup walnuts
- Zest and juice from half a lemon to taste
Instructions
- Add the olives, parsley, garlic, capers and balsamic to a food processor. Pulse to incorporate. With the blade running, drizzle in the olive oil. Add the walnuts and pulse to desired texture. Finish with lemon zest and juice, to taste.
- Serving suggestion: Toast slices of baguette, spread with a creamy cheese (goat or cream cheese), add a layer of tapenade and top with jarred roasted red peppers. Divine!
Video
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