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Olives Niçoises en Tapinade

• 8 oz. ( about 1 ½ cups packed) pitted Niçoise olives
• ½ t. Dijon mustard
• 1 anchovy fillet cut into 3 pieces
• 1 T. drained capers
• 1 T minced garlic confit (recipe to follow)
• ½ cup extra virgin olive oil
• 1 T minced parsley
• 1 T minced chives
• freshly ground pepper

Garlic Confit

• 1 cup peeled garlic cloves (about 45 cloves)
• about 2 cups canola oil ( I used olive)

Cut off and discard root ends of garlic. Place cloves in small saucepan and add enough oil to cover by about an inch. Place a folded sheet of aluminum foil over a small burner and turn burner to med.-low. The cloves must cook very gently. As soon as very small bubbles appear, turn burner to low. Bubbles should not break the surface. If necessary, move pan to one side of burner. Cook for 45 min., gently stirring every 5 min. Remove saucepan from the heat and allow garlic to cool in the oil. Place garlic and oil in suitable container and refrigerate for up to a month.

Combine olives, mustard, anchovy, and capers in a food processor, pulse a few times, then scrape down the sides. Pulse a few more times, leaving the mixture a bit chunky. Add the garlic confit and pulse once or twice. Add ¼ cup of the olive oil and pulse, scraping down the sides as necessary, until the mixture is finely chopped. (It will look like caviar.) Transfer it to a bowl and stir in the remaining oil, parsley and chives. Season to taste with salt and pepper. (Can be stored, refrigerated, in a covered container up to a week. Serve at room temperature. Excellent on thin slices of toasted French bread spread lightly with goat cheese.

Author:	merstar [ Wed Jan 30, 2013 7:06 pm ]
Post subject:	Kalamata Olive Tapenade
What took me so long? I've always used store bought stuff (HT Trader's), which is good, but this, of course, is so much better. I also made loads of crostini the other day to use with the tapenade - tedious, cutting all those ultra thin slices, but really good.

Author:	pepperhead212 [ Thu Jan 31, 2013 12:00 am ]
Post subject:	Re: Kalamata Olive Tapenade
You will not ever go back! Homemade is so good, I always have a jar of olive paste in my fridge, to add some flavor to various things. I put more anchovies than normal in mine, and leave out the capers (I like capers, but to me they seemed lost in this), and the herb I use is rosemary - I've seen basil, parsley, thyme, and savory used, as well, but I always have tons of rosemary! I just used some tonight on one of the bruschettas I made.

Author:	merstar [ Thu Jan 31, 2013 2:12 am ]
Post subject:	Re: Kalamata Olive Tapenade
Sounds great, Dave! And you're right - I'll never go back!

Author:	ivy [ Thu Jan 31, 2013 12:02 pm ]
Post subject:	Re: Kalamata Olive Tapenade
I made various tapenades in the food processor -- no slicing required. Is anything to be gained by slicing instead of plugging in and whirling?

Author:	pepperhead212 [ Thu Jan 31, 2013 12:22 pm ]
Post subject:	Re: Kalamata Olive Tapenade
I never understood why they do that with some things. I only slice fibrous things, like ginger and lemongrass, before processing. Unless it their way of making sure there are no stray pits or stems?

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Kalamata Olive Tapenade http://cookaholics.org/viewtopic.php?f=29&t=2935	Page 1 of 1

Author:	wino [ Thu Jan 31, 2013 12:44 pm ]
Post subject:	Re: Kalamata Olive Tapenade
I love Keller's. The only change I make is to not add more salt. Quote: Olives Niçoises en Tapinade • 8 oz. ( about 1 ½ cups packed) pitted Niçoise olives • ½ t. Dijon mustard • 1 anchovy fillet cut into 3 pieces • 1 T. drained capers • 1 T minced garlic confit (recipe to follow) • ½ cup extra virgin olive oil • 1 T minced parsley • 1 T minced chives • freshly ground pepper Garlic Confit • 1 cup peeled garlic cloves (about 45 cloves) • about 2 cups canola oil ( I used olive) Cut off and discard root ends of garlic. Place cloves in small saucepan and add enough oil to cover by about an inch. Place a folded sheet of aluminum foil over a small burner and turn burner to med.-low. The cloves must cook very gently. As soon as very small bubbles appear, turn burner to low. Bubbles should not break the surface. If necessary, move pan to one side of burner. Cook for 45 min., gently stirring every 5 min. Remove saucepan from the heat and allow garlic to cool in the oil. Place garlic and oil in suitable container and refrigerate for up to a month. Combine olives, mustard, anchovy, and capers in a food processor, pulse a few times, then scrape down the sides. Pulse a few more times, leaving the mixture a bit chunky. Add the garlic confit and pulse once or twice. Add ¼ cup of the olive oil and pulse, scraping down the sides as necessary, until the mixture is finely chopped. (It will look like caviar.) Transfer it to a bowl and stir in the remaining oil, parsley and chives. Season to taste with salt and pepper. (Can be stored, refrigerated, in a covered container up to a week. Serve at room temperature. Excellent on thin slices of toasted French bread spread lightly with goat cheese.

Author:	jeanf [ Thu Jan 31, 2013 1:13 pm ]
Post subject:	Re: Kalamata Olive Tapenade
I think the slicing in the first post refered to the crostini, not the olives. Love love love homemade tapenade (or tamponade), I use anchovy paste and a few drained capers and parsely. I need to try other herbs.

Author:	wino [ Thu Jan 31, 2013 2:51 pm ]
Post subject:	Re: Kalamata Olive Tapenade
Where's Frank when he's needed...

Author:	pepperhead212 [ Thu Jan 31, 2013 5:15 pm ]
Post subject:	Re: Kalamata Olive Tapenade
jeanf wrote: I think the slicing in the first post refered to the crostini, not the olives. I thought that, too, after reading it again. Why would you be slicing the olives "ultra thin"? Still, It wouldn't surprise me to see a recipe say to slice something ultra thin, then place in food processor...

Author:	merstar [ Thu Jan 31, 2013 6:24 pm ]
Post subject:	Re: Kalamata Olive Tapenade
Hey guys, I was talking about the crostini, ie, slicing the baguettes into countless thin slices. However, I did cut each olive in half before chopping it in the food processor - I wanted to make sure there were no stray pits in the "pitted" olives.

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