Oregano and Marjoram: 
An Herb Society of America Guide to the Genus Origanum

Recipes

Tapénade with Herbs

Do not use olives from a can. Use a good, tasty imported olive like French Nyons or Nicoise, Kalamata, or some well-cured ones from California. Green olives like the meaty Certignoli also make a wonderful tapénade. Serve this with toast, bread, or crackers, or with grilled or raw vegetables as a dip. I especially like it with tomatoes, raw fennel, or roasted bell pepper strips, and on sandwiches and hardboiled eggs. This recipe was published in Natural Home Magazine, July 2004.

2 or 3 cloves garlic
Large pinch coarse salt
A few red pepper flakes, optional 
Generous cup imported pitted black or green olives
2 tablespoons capers
Handful flat-leaved Italian parsley leaves, torn roughly 
Generous tablespoon fresh Italian oregano or marjoram 
1 teaspoon minced fresh rosemary
About ½ teaspoon freshly ground black pepper
About 1 teaspoon Dijon-style mustard
¼ cup olive oil

Peel the garlic cloves and place them in a mortar with the salt and the pepper flakes if desired. Crush the garlic with the pestle and add about 1/3 of the olives. Pound the olives to crush them. Continue adding the olives another 1/3 at a time and pound with the pestle. Add the capers and crush them. The olives and capers should still have small bits and pieces. 

Add the herbs and pepper and continue the pounding motion until the herb leaves are fairly broken down, but there are still some pieces. Add the mustard, and then the olive oil, drizzling in about 1 tablespoon at a time. When incorporating the oil, you should use more of a grinding motion, running the pestle around the mortar in a circular motion. This helps to form an emulsification. Add the rest of the oil, and blend well. The tapénade can be served immediately, but tastes better if it stands for about 30 minutes. Serve at room temperature. Covered tightly, it will keep in the refrigerator for a week. You may need to stir in a little more olive oil once it comes to room temperature. 

Makes about 1½ cups

Recipe © Susan Belsinger. Reprinted with permission

Next recipe: Caponata

Previous Page | Next Page

Back to Recipe Index
Back to Uses Index
Back to Contents