This recipe makes about 1 1/2 cups
A combination of vinegar-cured Kalamata and oil-cured black olives balances the flavor of this tapenade and gives it beautiful midnight color. Adding sautéed onion smooths out the assertiveness of the olives. This spread makes an excellent filling for stuffed eggs as well. Try blending the mashed yolks with a few tablespoons of tapenade instead of mayonnaise.
- 4 Tbsp. extra-virgin olive oil, divided
- 1/2 cup finely chopped onion
- 1 Tsp. chopped fresh thyme
- 1/2 cup Kalamata olives, pitted
- 1/2 cup oil-cured black olives, pitted
- 1 Tsp. capers, rinsed
- Freshly ground black pepper
- 1 fennel bulb, trimmed and sliced into thin wedges
- 1 to 2 bunches fresh radishes with their tops
- 1 bunch baby carrots, with an inch of green stem, peeled
- Sliced, toasted artisanal bread
- In a small skillet, heat two tablespoons of olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and pale gold, 7 to 8 minutes. Add the thyme and cook for 1 more minute. Remove from the heat and let cool slightly.
- In a food processor, combine the onion mixture, olives, capers, and remaining 2 tablespoons of olive oil, and pulse to a chunky puree, season with pepper. (The tapenade will keep, covered with a thin layer of olive oil in a sealed refrigerated container for up to a month). Transfer the tapenade to a small bowl and serve with crudités and toast.