How to Make Tapenade for a Picnic

Video Transcript

Okay, so the first thing we want to start for our roasted vegetable sandwiches is to make the spread that is going to go on the bread. We are going to make a tapenade which sounds very fancy, I know. But, it is really quite easy. It's Provengal, a French olive paste. These are some pitted black olives so I am placing in my food processor that jar. These are oil cured. They are much more flavorful than anything you get in water. Try and shake those out. They'll come out for me. 2 cups, drained of course. To that, I am going to add, I just minced some garlic. That's 2 cloves. The next thing I want to drain as well is some capers. Actually, you know what, you can just take out some of the liquid. If you get some of the brine in it, it is no big deal. Strain it. That's one tablespoon and two tablespoons and one last tablespoon. So that is three of that. I will move these off to the side. Now we want to add two tablespoons of lemon juice and I got some fresh rosemary here. Beautiful big branch. Just going to put some. Pull it in the opposite direction that the leaves go. That's enough. So fragrant. I am going to wait until I pulp it in order to determine if I need any extra salt. Because between the olives and the capers, sometimes it will be just enough. And then I want to add, 3 tablespoons of really good extra virgin olive oil. Look at the color of that. Beautiful. That's is. So, pop on the lid of the food processor. Excuse the noise for a moment. If you see that there is some pieces that still need to be incorporated, take your spatula. Okay, looks good. So its still a little bit coarse but you can see that is it quite uniform. And that is our tapenade.

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