Tapenade with a Twist
Yield: About 1 1/2 cups
I've always favored kalamata olives. They're juicy, tender and have a delicious sweet-saltiness that keeps me eating them well after I've had my normal olive fix. In this tapenade, the kalamatas are given an extra kick by the rather unorthodox addition of cayenne and just a bit of melted chocolate. Chocolate is good for you. Once you understand this concept, it's only a matter of discovering as many ways as possible to enjoy it. Most people won't even know it's in this dish, but they'll benefit just the same.
- 1 cup pitted kalamata olives Add to list
- 1/4 cup Simple Garlic Udo's Oil Add to list
- 3 tablespoons rinsed capers Add to list
- 2 tablespoons olive oil Add to list
- 1 1/2 ounces very dark chocolate, melted Add to list
- 1 tablespoon chopped parsley Add to list
- 1 teaspoon finely grated lemon zest Add to list
- 1/2 teaspoon cayenne Add to list
- 1/2 teaspoon chopped fresh thyme Add to list
Combine all ingredients in a food processor and pulse until well mixed, but still slightly chunky. It should have a spreadable consistency, with an interesting texture. Scrape into a non-reactive bowl, preferably glass. Use immediately, or refrigerate until needed. Bring to room temperature again for best flavor.
Recipe by, private chef and cookbook author
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.
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