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Olive Tapenade

This Ancient Roman dish makes the perfect appetizer. You can use the Tapenade, also known as Olive Paste, as a condiment, with pasta or as a spread.  Be sure to try Olive Tapenade Palmiers.

500 ml black Kalamata olives
1 sprig of fresh rosemary
Pinch of dried thyme
5 ml anchovy paste
45 ml extra virgin olive oil

  1. Pit the olives with an olive pitter or and transfer it to the bowl of a blender
  2. Remove the rosemary leaves from stalks and chop it finely before adding it to the blender as well.  Discard the stalks.
  3. Add the thyme and anchovy paste and blend thoroughly until the mixture forms a paste.
  4. Add the extra virgin olive oil a teaspoon at a time, keeping the olive paste more on the “dry” side.
  5. Transfer the paste to a serving dish and serve with bruschetta, crostini, vegetable crudités, etc.