Artichoke and Castelvetrano Tapenade

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Ingredients

1 14oz can artichoke hearts, drained and squeezed well to remove extra liquid
1 packed cup pitted castelvetrano olives (about 5oz by weight after pitting)
1 TBS capers, drained (if using salt packed, soak for 15 minutes, then rinse and drain)
1 anchovy filet
1 small garlic clove, grated on microplane
1 TBS fresh lemon juice
1/4 tsp calabrian chili powder or smoked paprika, plus more for garnish
5 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, divided

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Directions

Place all ingredients except olive oil into food processor. Buzz until finely chopped/almost a paste.
With motor running, pour 4 TBS Olio Taibi Nocellara Extra Virgin Olive Oil into food processor and run until incorporated.
Serve room temperature. Drizzle remaining 1 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over top and sprinkle with chili powder.

Recipe Note

Serve with crackers and whipped goat cheese, or whipped cream cheese.

You can also blend the tapenade into hummus or stir into a pasta sauce.

Artichoke and Castelvetrano Tapenade

November 28, 2021 1 Comment

Tapenade is a wonderful addition to your antipasti course. This tapenade is brightened up with artichokes and our peppery Nocellara Extra Virgin Olive Oil blending with Nocellara olives (called Castelvetrano olives in United States). Make ahead for your next holiday gathering, the tapenade keeps well for days in the fridge.