Tapenade is a lovely staple to have in your fridge. This recipe will last up to 2 weeks stored in a glass jar. It is my go to for seasoning roasted vegetables, tossing in pasta with cauliflower, adding to toasted baguette slices as a condiment to a cheese plate or with soup! Especially, tomato soup! Best to buy good quality olives either freshly packed or ones in a glass jar like Barral Olives. Check out their website and story! Family owned business since 1883 based near Nice. Wish I knew as I was their last September!
A GREAT CONDIMENT TO HAVE IN YOUR FRIDGE
2 tbsp citron Confit, Diced (lemon peel with rind removed)
1 cup Green Olives, pitted
1 tbsp capers rinsed (optional)
1 tbsp whole grain mustard (or grey poupon)
2 tbsp mixed herbs (thyme, rosemary, parsley)
1/4 cup of olive oil
Pulse olives in a food processor until you have a chunky consistency.
Add remaining ingredients and pulse to combine. If too thick adjust with a little olive oil as needed.
No need to salt as the olives and capers are high in sodium. I sometimes spice it up with some chili pepper flakes.