1-1/2 c. (8 oz.) pitted green olives
1-1/2 c. (8 oz.) pitted Kalamata olives
1/2 c. pitted oil-cured black olives
1/3 c. olive oil
2 T. capers, drained
2 T. balsamic vinegar
1 T. Dijon-style mustard
2 anchovy fillets (optional)
2 cloves garlic, minced
1 T. snipped fresh basil, thyme, oregano, parsley and/or rosemary (or 1/2 t. dried)
In a blender, combine green olives, Kalamata olives, black olives, oil, capers, vinegar, mustard, anchovies (if desired), and garlic. Cover; blend until finely chopped, stopping to scrape down sides as necessary. Stir in fresh herb(s).
Spoon tapenade into 4-oz. canning jars, airtight storage containers, or freezer containers, leaving 1/2" headspace. Seal; label. Store in refrigerator for up to 1 week or freeze for up to 3 months.
Makes 3 cups.
Canning 2014, p. 65.
I made this for a Christmas brunch, leaving out the anchovies and using dried rosemary as the herb of choice. With captain's crackers on the side, it was a HUGE hit. Several people insisted on getting the recipe.
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