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Recipe Detail Page
Turkish Olive Tapenade
Early Summer 2021
Another popular condiment and pantry staple in Turkish cuisine is a chunky olive paste made with garlic and vinegar. It’s rich and tangy and great as a spread for simit. Tapenade can also be used for seasoning fish.
Makes 1 1/4 cups (310 mL)
2 cups (500 mL) pitted green or black olives
1 tbsp (15 mL) capers, drained
2 tsp (10 mL) good-quality extra virgin olive oil
2 tsp (10 mL) red or white wine vinegar
1 tsp (5 mL) dried thyme
1 clove garlic
1. Place olives, capers, oil, vinegar, thyme and garlic in a blender. Purée, scraping down sides and bottom of the blender as necessary, until granular paste forms, 1 to 2 minutes. Tapenade can be stored in an airtight container for up to 2 weeks in the fridge.
Makes 1 1/4 cups (310 mL)
