Posted on March 02 2021
This is one of those appetizer recipes you’ll want to have on hand for all occasions -- it’s a pantry-ingredient tapenade that has a much more sophisticated flavor than you’d expect, given the ease of making it. That’s thanks to the Northern Valley Spice Co. Herbes de Provence, a classic combination of herbs that is wonderful for elevating recipes and giving them a hint of the French countryside.
Serve it with your favorite crackers, fresh bread or on toasted baguette rounds. Leftovers, if there are any, are wonderful on sandwiches the next day -- think fresh mozzarella, smoked turkey, some beautiful fresh tomatoes, and a handful of arugula on sourdough, and you’re in lunch heaven.
- 1 medium clove garlic
- ¾ oz. Parmesan cheese, roughly chopped (approximately 1-inch by 1-inch cube if you don't have a scale)
- 1 can artichoke hearts in water or brine, drained
- 12 oz. pitted green olives, drained and rinsed
- 2 tsp. Northern Valley Spice Co. Herbes de Provence
- a few grinds Black Tellicherry Peppercorns, to taste
- ½ medium lemon, zest of
- ½ medium lemon, juice of
- 1 tsp. white wine vinegar
- ¼ cup olive oil
- large handful parsley leaves and tender stems
- Place the garlic and Parmesan in a food processor and process until they’re in tiny pieces. Add the rest of the ingredients and pulse for a chunky tapenade, or allow the machine to run for a smooth one. Taste for seasoning and add more salt, pepper, or lemon juice if desired.
- Serve with crackers or toasted baguette rounds, slather on sandwiches or dollop on fish, mix into warm pasta for a quick and easy sauce. This tapenade goes with everything!
Makes about 1 1/2 cups.