As the list of recipes for dips/ spreads goes on, next in line is Olive Tapenade. Tapenade is essentially a dip made out of olives, capers, garlic, parsley, lemon juice and anchovies. Since I’m not a fish person ( and typically don’t like anchovies) I tried my shot on its vegetarian version and it came out just as good.
The process of making this dip is very simple: just throw in all ingredients except olive oil in grinder and make a paste of desired consistency and texture, while adding olive oil as needed.
It tastes best with freshly baked bread or crackers too and paired best with glass of wine. Here’s the quick and easy recipe:
- Kalamata olive (from can, washed): 1 cup
- Parsley: 1cup
- Capers ( from can, washed): 1/3 cup
- Garlic: 3 clove
- Lime juice: 2 tbsp
- Olive oil: 2 tbsp or as needed
- Salt and pepper: to taste
Take all ingredients in a mixer grinder jar ( except olive oil) and start mixing. Keep adding olive oil a little and mix till you get desired consistency.
Some people like it a bit chunky, I’m one of those who prefer it smooth and fine. Once it reaches your preferred texture, take it out in a glass jar.
Add olive oil on top and garnish with a parsley leaf. Serve with bread or crackers.