Tapenade is a versatile condiment for all kinds of poultry, fish and pasta, and also makes an easy appetizer for a gathering.
16 oz Black Olives
8 oz Green Olives
6 oz Kalamata Olives
3 cloves garlic, roasted and peeled
½ whole onion
2-4 whole anchovies
¼ cup Round Pond Sangiovese-Nebbiolo Blend Red Wine Vinegar
½ tsp red pepper flakes
Kosher salt, to taste
Fresh cracked black pepper, to taste
Round Pond Italian Varietal Extra Virgin Olive Oil
¼ bunch fresh parsley, chopped fine
2 Tbsp fresh tarragon, finely chopped
2 tsp fresh oregano, minced
1 tsp lemon zest
Chop olives in the food processor until fine but not smooth. Transfer to a large mixing bowl. Puree all ingredients (except the Round Pond olive oil) in a blender until smooth, about 15- 20 seconds. With the blender still running, slowly add enough olive oil to create a well blended vinaigrette consistency.
Add Dressing to Olives and mix gently. Add finely chopped herbs and mix until evenly distributed. Taste for balance and adjust seasonings accordingly.
Serve olive tapenade with toasted crostini or crackers as an appetizer. Garnish the dish or canapé with Round Pond's Italian Varietal Olive Oil, lemon zest and fresh grated or sliced Aged Pecorino cheese.