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Thursday, February 24, 2011

Black olive dip (Tapenade) (French)

A French spread / starter / dip originating in the Provence region
First of all, don't be deceived by this post's name. This is a mostly black olive dip, but it contains about 1/4 green olives too (for a richer, more diverse flavor). But accuracy would have rendered the title too long so... :). We had this with simple tortilla chips, but you can also use with toasted breads, grisini, crostini, crackers, unsweetened oatcakes and so on. 
Secondly, no, we still haven't made the tortilla chips at home, like we promised the last time we made delicious dips for them (salsa, guacamole, garlic dip and cheese fondue all in one session!). But we will. Eventually. :D
Anyway, back to what matters right now: this is one delicious and velvety dip. Concentrated olive taste, without much add-ons like mayo, cheese or whatever, like we've seen in other black olive dip tries around the block. Not that we're pointing fingers, but we really aimed for a strong olive flavor. Not that we were extremely innovative in obtaining it - it's just pure olives with a little touch now and there. And here it is, folks. Enjoy.

Ingredients (serves 2-4):
  • 450 g tortilla chips (or not, if you're using the dip with something else)
  • 350 g drained black olives
  • 100 g drained green olives
  • a few garlic cloves (we used 3, but more could go in)
  • 3 tablespoons olive oil
  • 50 ml sour cream (optional, for extra smoothness, it's not traditional)

Put all the olives in a good blender or mixer:

Puree slightly, then add the peeled garlic cloves:

Puree some more, than add the olive oil and cream:

Blend again into an even paste and transfer to a serving bowl. It's ready, dig in!

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