Author Topic: My Olive Tapenade  (Read 540 times)

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
My Olive Tapenade
« on: May 05, 2012, 11:48:12 PM »
I love this stuff but it VERY pricey in the stores so I make my own. Olives contain a substance called Oleocanthal which is a natural anti-inflammatory and anti-oxidant. So not only is it easy to make but it's good for you too!

Being that most of us do not have olive trees in out backyards I have  to use jarred or canned olives. Does make the whole process easier because they are already pickled!

Here are my favorite ingredients except for a few spices. I add a few pinches of course ground black pepper, about 1 tablespoon of dried crushed jalepenos, (a small jar of pickled will do also but adjust for your heat level), 2 tablespoons of parsly, 2 tablespoons diced onion, 1 dill pickle and about 4 tablespoons of good olive oil.

Black Olives, roasted red and yellow peppers, Green olives and capers. It's hard tp tell but all jars are about the same size except there is one extra jar of black olive under the capers. In the summer I have plenty of fresh peppers to make my own but right nw I am out so these will do. I but everything on sale or from the Job Lot or Dollar Store except capers. You can skip them if you wish but I love to little pop.



Next throw them in a food chopper and break them up into smaller pieces by pulsing - don't cream them! Well you could if you want a spread but I like chunks them you have a choice later. Save the 1/2 the juice from one the peppers. It mostly oil.

Put it all in a big bowl and add the other ingredients.



Mix it up and let it sit for a few minutes to mix the flavors



When your done you may want to process this in a water bath for about 10 minutes. It will keep in the fridge for a few weeks unprocessed. You can re-use the jar they are pickled, sterilize them and pack to about 1/2 inch from the top. Use a new lid though they may not reseal. These take the same size as my 1 pint jars.

This will go fast so a reused the lids and they processed fine.


Now you are pobably wondering what I do with this stuff. Three things for the most part:

1.) I use it topping for my muffalata sandwiches
2.) I sometimes throw it in my antipasto or other salads
3.) I love it on crackers with a sharp smoky cheese!



Mmmm we just killed a plate while I was typing this!


Guests, join the CheeseForum.org community to remove this ad.


Offline Caseus

  • Mature Cheese
  • ****
  • Location: Texas
  • Posts: 227
  • Cheeses: 5
  • Cheese is good
Re: My Olive Tapenade
« Reply #1 on: May 10, 2012, 10:24:02 PM »
Yumm!  That does look good.  You are constantly giving me ideas, Debi.  I like the idea of doing a large batch and reprocessing.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: My Olive Tapenade
« Reply #2 on: May 10, 2012, 10:27:47 PM »
Sometimes you just need something to go with your cheese! This if wonderful!