Black Olive And Jalapeno Tapenade Recipe

I absolutely love this tapenade recipe because it combines the bold, savory flavors of black olives and capers with just enough zesty kick from the jalapeño and lemon juice to keep my taste buds dancing. Plus, it’s super versatile—perfect for impressing friends at a brunch with baguette slices or adding a gourmet touch to everyday meals without any fuss!

I love making audacious, tasty spreads, and my Black Olive and Jalapeño Tapenade is no exception. You start with 1 cup of pitted black olives and add a jalapeño pepper for a kick of heat.

(Don’t worry: The tapenade isn’t too spicy.) The taste is big and bright, thanks to the addition of garlic, capers, and fresh lemon juice. It’s not just a lovely spread for toasted baguette slices.

It’s also full of good things: You’re getting antioxidants and vitamins aplenty, as well as healthy fats from the extra virgin olive oil.

Black Olive And Jalapeno Tapenade Recipe Ingredients

• Black Olives: Rich in healthy fats and antioxidants, with a savory and briny taste.
• Jalapeño Pepper: Adds a spicy kick and contains capsaicin, which boosts metabolism.
• Garlic: Provides a pungent flavor and has antibacterial and antiviral properties.
• Capers: Small bursts of tanginess, rich in antioxidants and vitamins.
• Lemon Juice: Bright citrus flavor, high in vitamin C, aids in digestion.
• Extra Virgin Olive Oil: Heart-healthy fats, smooth texture, enhances flavor.
• Black Pepper: Peppery heat, aids in digestion, and has anti-inflammatory properties.

Black Olive And Jalapeno Tapenade Recipe Ingredient Quantities

• 1 cup pitted black olives
• 1 jalapeño pepper, chopped and seeds removed
• 1 clove garlic, minced
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1-2 tablespoons fresh parsley, chopped (optional)

How to Make this Black Olive And Jalapeno Tapenade Recipe

1. Pitted black olives, chopped jalapeño pepper, and minced garlic are combined in a food processor.

2. In the food processor, add the drained capers to the mixture.

3. Add the fresh lemon juice and extra virgin olive oil.

4. Strew the mixture with black pepper and dried oregano.

5. Chop and blend the ingredients in a food processor, pulsing until they are finely chopped, well-blended, and only slightly chunky.

6. Sample the tapenade and see if it needs additional seasoning. If it does, then add more black pepper or lemon juice to make it taste just right.

7. Move the tapenade to a bowl and mix in the chopped fresh parsley, if you are using any.

8. Allow the flavors to meld together for at least 20 minutes in the tapenade.

9. As a spread on baguette slices, crackers, or as a condiment for grilled meats, tapenade serves quite well.

10. Any leftovers should be stored in an airtight container in the refrigerator for up to one week.

Black Olive And Jalapeno Tapenade Recipe Equipment Needed

1. Food processor
2. Measuring cups and spoons
3. Cutting board
4. Chef’s knife
5. Small mixing bowl
6. Spoon for mixing
7. Airtight container for storage

FAQ

• Q: Can I use green olives instead of black olives?
  A: Yes, you can substitute black olives with green olives, but keep in mind that it will alter the flavor profile of the tapenade.
• Q: How spicy is this tapenade?
  A: The spice level depends on the jalapeño pepper. Removing the seeds reduces the heat. You can adjust the spice by adding more or less jalapeño to taste.
• Q: Can the tapenade be made in advance?
  A: Yes, you can prepare it a day before serving and store it in the refrigerator. The flavors will meld and possibly taste even better.
• Q: How long can I store the tapenade?
  A: It can be stored in an airtight container in the refrigerator for up to 5 days.
• Q: Is there a substitute for capers?
  A: If capers are unavailable, you can use chopped green olives or a small amount of lemon zest for a similar tangy flavor.
• Q: Can I omit the parsley?
  A: Yes, parsley is optional. It adds freshness, but the tapenade will still be delicious without it.
• Q: What should I serve the tapenade with?
  A: Tapenade can be served as an appetizer with crackers, crostini, or fresh vegetables. It also pairs well with grilled meats and as a sandwich spread.

Black Olive And Jalapeno Tapenade Recipe Substitutions and Variations

For a different flavor profile, you can substitute black olives with green ones.
If jalapeño peppers have too much heat for you, substitute a small green bell pepper for a mild flavor.
Substitute the chopped green olives for the capers, and you will get a similar briny taste from these green fruits.
Balsamic vinegar can substitute for lemon juice when a sweeter, milder acidity is desired.
If dried oregano is unavailable, you can use dried thyme as an alternative.

Pro Tips

1. Roast the Jalapeño For an extra layer of flavor, try roasting the jalapeño pepper before chopping. This adds a subtle smoky flavor that enhances the tapenade.

2. Infuse the Olive Oil Consider infusing the olive oil with garlic or herbs like rosemary beforehand for added depth. Heat the olive oil gently with the flavoring agents, then strain and use in the recipe.

3. Use High-Quality Olives Since olives are the star of the show, opt for high-quality, briny olives for a better flavor profile. It can make a significant difference in the final taste.

4. Balance the Heat If you’re sensitive to spice or want to control the heat level, adjust the amount of jalapeño used, or substitute with a milder pepper like poblano.

5. Add Anchovies for Umami For a more traditional tapenade and added depth, consider blending in a few anchovy fillets with the olives. They bring a savory umami flavor without being overpowering.