Black Olive Tapenade

I think it would be safe to say you must like assertive flavors in order to enjoy tapenade ~ and I do.
But wait ~ before I lose some of you! 
If you cannot tolerate strong flavors but like the idea of tapenade, Giada De Laurentiis has a wonderful recipe for a toned down version, using only canned  black olives and sun-dried tomatoes.  You can find the recipe here.

As far as authentic tapenade it originated in southern France (Provence),  it's name comes from the Provençal word for capers (tapenas.)   Traditionally made with mortar and pestle it is a blend of capers, black olives, olive oil, and anchovies. Most of the tapenade I have tasted also include a  clove or two or raw or roasted garlic.
Though apparently not traditional, some versions include pine nuts or other nuts, and I've seen a version that Jacques Pepin demonstrated using a dried figs, or apricots for a unique flavor twist.
Some add brandy to the mix as well, or finely grated orange zest, and there are versions of green olive tapenade,  as well as combinations of green olives/black olives  and artichoke hearts, too.
This time rather than a mix of oil cured black olives and  Kalamata olives I used only the latter, and as always  added a bit of thyme, a little lemon juice,  and freshly ground black pepper.
I've never tried making it with a mortar and pestle  (a labor of love!) I simply pulse the ingredients up using a small food processor, so easy and it keeps well in the refrigerator, covered, for a  couple of weeks.

Called the "butter of Provence", I usually serve  it spread on toasted baguette slices,  but it's also good with crudites and as a condiment  in sandwiches.

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Some additional suggestions for use from around the web:
* As a filling for Palmiers; spread puff pastry dough with tapenade and roll as for palmiers, slice and bake in hot oven, best served warm.
* Spread tapenade on pizza dough, top with feta or mozzarella cheese and tomatoes, then bake.
* Flatten chicken thighs or breasts, spread with tapenade, jarred roasted peppers, and cheese if desired, then roll and bake.
* As a topping for grilled or broiled fish.
* Tossed with hot angel hair pasta along with diced tomatoes, finely diced or shredded fresh mozzarella cheese and fresh basil leaves.
* Add a little tapenade to your omelet filling.
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If you would like a reliable recipe for basic, traditional Tapenade you can find a printable version by following this link.
Thank you for stopping by today! ~Mari :)