Tapenade is essentially puréed olives with other flavorings added. This is a pretty mild version, but if you like the sharp taste of Kalamata olives, feel free to add more.
Recipe information
Yield
makes about 2 cups
Ingredients
1 (1-pound) French baguette loaf
1 clove garlic
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper
1 (5-ounce) can black olives
1/2 cup pitted Kalamata olives
Preparation
Step 1
Cut the bread into 1/4-inch-thick slices.
Step 2
Peel the garlic and roughly chop. Place the garlic, olive oil, Parmesan cheese, and crushed red pepper into a blender and purée for 30 seconds, or until smooth. Drain the olives and add to the blender. Pulse for a few seconds at a time, until the olives are fairly finely chopped, but the mixture is not yet smooth. You will need to push the mixture down into the blender blades each time you stop the blender.
Step 3
Serve in a bowl with a knife and the bread on the side.
