This Ancient Roman dish makes the perfect appetizer. You can use this Olive Paste, also known as Olive Tapenade, recipe as a condiment, with pasta or as a spread. I suggest serving it on small toasted dry crostini, or add a small amount of cream when serving with pasta, or add to the dough when making focaccia.
Olive Paste (Tapenade)
- Difficulty Level Easy
- 2 cups pitted, cured olives (Taggiasca or Kalamata)
- 1 sprig of fresh rosemary
- Pinch of fresh thyme
- 1 teaspoon anchovy paste
- 3 tablespoons extra virgin olive oil
- Make sure all olives are pitted
- In a blender, mix the rosemary and thyme (you may substitute a mortar and pestle in this step)
- Add the olives (or olive pieces)
- Blend thoroughly until the mixture forms an olive paste
- Remove from the blender and place mixture into a bowl
- Stir in the anchovy paste
- Add the extra virgin olive oil a teaspoon at a time, keeping the olive paste more on the “dry” side
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