This classic dish is usually flavored with anchovies, so if you are tempted to buy your tapenade, check the ingredients carefully. The vegetable sticks can be prepared a few hours in advance and kept in an airtight container in the refrigerator until needed for the tapenade
Serves 4
INGREDIENTS
- 20 black olives, pitted
- 2 tbsp. capers
- zest and juice of 1 lemon
- 5 garlic cloves, minced
- 2/3 cup olive oil
- sea salt and black pepper
- lemon slices, to garnish
- 1 red bell pepper
- 8 celery stalks
- 8 baby carrots
- 1/2 cucumber
- 8 radishes
INSTRUCTIONS
- Make the tapenade: In a food processor, combine the olives, capers, lemon juice and zest, garlic, and olive oil. Blend until smooth.
- Season with salt and black pepper to taste, being mindful that the olives and capers are already high in salt.
- Transfer the tapenade to a serving bowl and garnish with lemon slices.
- Prepare the vegetable sticks: Cut the red bell pepper into strips. Scrub the carrots with a brush under cold running water, then cut them in half lengthwise.
- Wash the celery and cut into strips. Cut the cucumber into sticks. Wash and trim the radishes.
- Arrange the prepared vegetables decoratively on a plate.
- Serve with the tapenade.
VARIATIONS:
MUSHROOM TAPENADE WITH CRUDITES:
- Prepare the basic recipe, using 3 cups sliced mushrooms, cooked in 1/4 cup olive oil. Do not add any more oil to the tapenade.
SUN-DRIED TOMAMTO TAPENADE WITH CRUDITES:
- Prepare the basic recipe, using rehydrated sun-dried tomatoes or drained sun-dried tomatoes in oil in place of the olives. Reduce the oil to 1/3 cup and flavor with 2 tablespoons chopped fresh basil.
GREEN OLIVE TAPENADE WITH CRUDITES:
- Prepare the basic recipe, using green olives in place of the black olives.
TAPENADE STUFFED PIQUILLO PEPPERS:
- Prepare the basic tapenade, then use it to stuff 1 (7-ounce) can piquillo peppers, drained. Omit the vegetable sticks.
