Black Olive Tapenade
Pâté de Aceituna NegraThis Black Olive Tapenade, or Pâté de Aceituna Negra, is a versatile spread that can be used on bread rounds, served over goat cheese, or combined with other compatible ingredients of your choice. It's best when prepared in advance to allow the flavors to meld.
Ingredients
Makes about 24 tapas
- 40 pitted black olives about 4 ounces, preferably Spanish
- 1 small garlic clove finely chopped
- 2 teaspoons capers nonpareil preferred, rinsed, drained, and finely chopped
- 2 anchovy fillets finely chopped
- 2 teaspoons extra-virgin olive oil
- 24 ¼-inch slices of long-loaf (baguette) bread
- Thin pimiento strips for garnish
Instructions
- Combine all the ingredients, except the bread and pimiento strips, in a medium bowl.
- Mash the mixture lightly with a fork.
- Cover it and refrigerate it for at least 2 hours, or overnight if you prefer, to allow the flavors to meld.
- When you’re ready to serve, spread about ½ teaspoon of the tapenade over each bread slice.
- Top each slice with a pimiento strip for a pop of color.
- Serve your Black Olive Tapenade and enjoy!
Notes / Tips / Wine Advice:
This tapenade is a delightful and flavorful addition to your tapas spread. The combination of black olives, capers, anchovies, and garlic creates a savory, briny spread that pairs wonderfully with crusty bread.
