Tapenade


I used to work for a really pleasant  man who was irritated by people who mispronouncing "Tabouli."
I can still hear him announcing, "T'bou-LEH LEH!"  I'm the same way about tapende. It doesn't rhyme
with lemonade! (tä'pə-näd').


Get our your mini prep! If you're feeding a crowd, double or triple the recipe and bust out the full sized Cusinart.

Pulse in mini-prep until nicely chopped up:

  • 1 cup pitted kalamatas, inspected for rogue pits so they don't get lodged in the processor blade
  • 2 T fresh parsley
  • 1-2 cloves garlic
  • pinch salt

Add, pulsing gently just to combine:

  • 1-2 T olive oil, best you've got 

You can add more olive oil if you like. I tend to favor it a bit on the dry side.

Serve alongside Roma Tomato Bruschetta, also pictured.