Olive Tapenade with Za'atar
Delicious Olive spread for any purpose
Which method to choose for the olive tapenade?
The old-fashioned method using a pestle and mortar produces a rough paste, with chunks and uneven pieces of olives. I love traditional tapenade with a rough texture, and I also believe the flavor of the olives is extracted better when crushed gently with a mortar rather than chopped into a paste in the food processor.The modern version makes a smoother paste, but it has its upsides too — smooth texture is easier to spread on a slice of bread and more suitable for a dip. The main reason (for me) to use a food processor is simply that it saves time. A food processor creates a nice olive spread in less than 30 seconds and mixes all the ingredients evenly. This is my winner method.
Ingredient variations for the olive tapenade
I like to play with the ingredients of the olive tapenade because each addition adds another layer of flavor. Olives have a very aggressive flavor and there is absolutely no way we can overpower it (we don't want to either), so don't be afraid to experiment with your tapenade — the olive flavor will always be the most distinct, dominant one.There are plenty of nice additions — anchovies, herbs of any kind, different kinds of olives, capers, soy sauce, fish sauce, chili, and basically whatever comes to your mind.
Usually I'm pretty old-fashioned about my tapenade, but this time I wanted to add an extra layer of flavor, so I threw parsley and za'atar into the mix — it turned out delicious.Storing the olive tapenade
Keep the olive tapenade in a sealed container. If you want it to last for months, you'll need to sterilize the jar, just as we do for the jam. Also, pour olive oil over the top to cover it — it'll prevent the top layer from drying out and changing color, and it'll keep mold away if you're storing it for a long time.
Method
- 1
Making the tapenade· 7 minutes
Place all ingredients in the food processor and pulse to the desired consistency. If a smooth spread is desired pulse for about 1 minute, if going for a rough one with chunks, pulse on and off until the desired consistency achieved. Store is a sterilized jar in the fridge and pour olive oil on top to prevent top layer from drying out.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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