A popular recipe for olive tapenade combines pitted olives, capers, anchovy fillets, garlic and extra-virgin olive oil into a paste that can be added to meats and breads. Another recipe uses a variety of olives, such as green, kalamata and oil-cured olives.
To make olive tapenade, purchase 1/2 pound of pitted mixed olives for variety. Rinse the olives, and place them in a food processor. Repeat the process with 2 anchovy fillets. Add 1 minced clove of garlic, 2 tablespoons of capers, 2 tablespoons of extra-virgin olive oil, 1 tablespoon of lemon juice and 2 to 3 basil leaves. Pulse everything until the ingredients are coarsely chopped, forming a paste. Serve right away on fresh-toasted baguettes, or stir into pasta.
Another popular recipe combines 1 cup of green pitted olives, 1 cup of kalamata olives, 1 ounce of oil-cured olives and 3 anchovy fillets in a food processor. Drop in 1 tablespoon of rinsed and drained capers, 1 teaspoon of grated lemon rind or lemon zest, 1 chopped garlic clove and 1/4 teaspoon of black pepper. Add in some fresh thyme and parsley. Pulse all the ingredients.
Make a simple tapenade with only 12 kalamata olives, 4 sun-dried tomatoes, 1 tablespoon of sun-dried tomato oil and 2 garlic cloves. After blending the ingredients into a puree, add it between two slices of toasted multi-grain bread with a tomato and some Gruyere cheese.