Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade

Recipe courtesy Wolfgang Puck,

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Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
2 hr 15 min
Prep
40 min
Inactive
30 min
Cook
1 hr 5 min
Yield:
1 heaping cup
Level:
Intermediate
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Ingredients

  • 1 cup Nicoise olives, pitted
  • 1 cup small green French olives (Picholine), pitted
  • 1/4 cup oven-dried tomatoes, drained, recipe follows
  • 1 tablespoon capers
  • 1 garlic clove
  • 1 anchovy fillet
  • 1/2 tablespoon chopped fresh basil leaves
  • 1/2 tablespoon chopped fresh thyme leaves
  • 1/2 tablespoon chopped fresh flat-leaf parsley leaves
  • 1/4 tablespoon chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • Crostini, recipe follows

Directions

In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.

Oven-Dried Tomatoes:

  • 12 medium Roma tomatoes (2 pounds)
  • 1/2 cup extra-virgin olive oil, plus additional as needed
  • 1 teaspoon minced fresh thyme leaves
  • 6 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar

Preheat the oven to 250 degrees F.

In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.

Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: 1 1/4 cups

Crostini:

Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.

Herbed Goat Cheese:

  • 2 teaspoons chopped fresh flat-leaf parsley leaves
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 (7 or 8-ounce) log goat cheese

Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

Yield: 1 (7 or 8-ounce) log

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

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Newest Ratings and Reviews

Read all 4 reviews

  • on January 09, 2007

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    I have made this tapenade many times and my family just loves it. I serve it to company all the time. Sometimes I take the tapenade and serve it on top of pita bread slices or use it to stuff small cherry tomatoes. Also it is great adding it to your favorite basic hummus recipe-- It makes it taste wonderful. I also put it on top of salmon fillets. It is so versatile. I make this usually every week and use it as an ingredient in my cooking when I am not eating it just as it is.

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  • on November 23, 2006

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    Without a doubt the best tapenade I've ever made or had! Goes great alone or with chevre or cream cheese, great on salmon!

    people found this review Helpful.
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  • on February 22, 2005

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    Great recipe that I've used for some time now. Add tablespoon of lemon juice and a pinch of lemon zest and this recipe is the best!

    people found this review Helpful.
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