Friday, July 31, 2015

Pistachio and Olive Tapenade


Do you love olives? Here is a recipe that I have been making for years and years.  When I looked through my archives, I was surprised that I hadn't shared it here yet.  This version of the classic tapenade does not include capers or anchovies but instead has an abundance of pistachios for crunch and delightful flavor. 


Made with both green olives with pimento and Kalamata olives, you can see the bits of pimento and pistachio in each bite.  Cilantro, garlic, lemon juice and black pepper season the mixture along with a little olive oil to hold it all together. 


This tapenade is so quick and easy to make (if you have a food processor) and can be made several days in advance, which is always a good thing when you entertain.  It's been a hit whenever I've served it.  This weekend, we host our gourmet group of 10 and this will be a little 'nibbler' I will put out with the cocktails before the first course is served. 

The original recipe comes from another Junior League cookbook, Colorado Collage.  I loved the comments that I received about other Junior League cookbooks that were recommended after a recent post and have since ordered a couple of them!  You may wonder what my fascination with Colorado cookbooks might be, being a Midwestern lady, but it's because our family would take ski trips to Colorado when our daughters still lived at home.  The cookbooks were purchased during those trips, which make them even more cherished.  They have become lost-lasting favorites. 


Summer has been wonderful and I can't believe tomorrow is August 1st!  Our oldest grandson, the almost-six-year-old-Ninja, has just begun taking soccer lessons.  The youngest, who is three, loves his Papa, Dusty Crophopper and Lightening McQueen. Evenings on the patio have been so glorious after a cool start to summer.  We love watching the deer and her fawns eat my hostas (they only eat the lighter green hostas that you see in the photo - none of the others), and the garden is offering an abundance of cut flowers to brighten our tables.


Pistachio and Olive Tapenade


Makes about 2 cups of tapenade 

Note:  My recipe uses less cilantro and garlic than the original recipe.  I you really love both, use more. Also, the original uses regular green olives without pimento, but I enjoy the added flavor of the pimento-stuffed green olives.

3/4 cup shelled pistachios
1 cup pimento-stuffed green olives (any size)
1 cup pitted Kalamata olives
2 cloves (about 2 teaspoons) minced, fresh garlic
1 tablespoon fresh cilantro leaves
1-1/2 teaspoons ground black pepper
3 tablespoons freshly squeezed lemon juice
1/4-1/3 cup olive oil

In a food processor, pulse everything except the olive oil until coarsely chopped. Add the smallest amount of olive oil first and blend with a few pulses, being careful not to turn the tapenade into a pasty consistency. Taste and adjust seasonings, if necessary. Chill until ready to serve. Can be made two to three days in advance.

Tip - When buying fresh cilantro, don't throw out rest of the bunch when you only need a small amount for a recipe. Snip off all of the leaves, place in a colander or salad spinner, rinse or spin and dry on paper toweling. Put the clean, dry leaves in a plastic zipper bag and store in the freezer. Fresh cilantro, any time!

68 comments:

  1. I do love anchovies but this version of tapenade, with the pistachios, would be great for when I am entertaining those anchovy haters (and there seem to be plenty of them).

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    1. Thank you, Linda! I have to say I'm in that category. Just a teeny tiny bit of anchovy paste in Caesar dressing and that's about all I'll eat.

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  2. Susan love this tapenade and sounds delicious with pistachios!!
    xo

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    1. Thank you, Gloria! It is delicious with the pistachios.

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  3. Hi Susan,
    I love eating tapenade but have never tried to make it myself before. Yours look so delicious!
    Beautiful photos and your flowers are gorgeous!

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    1. It's so easy, Joyce! Hope you try it ;) Thank you!

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  4. Such a pretty view to the gardens:)

    The boys steal the show of course..sharks and all;)
    And Dane on John♥
    Ours are too big and heavy now.. 58 lbs.. 78 lbs 81 lbs and 91 lbs..the 58 is Oli..he fell asleep watching TV during the sleepover..but he's so tall we had to wake him to get him up the stairs..
    the reason I know all their weights is that they had fun bouncing on and off a new scale..that seems a tad tired since then;)
    It's funny I never put anchovies in my tapenade..I have made a few ..preferring Caroline's by far..but that's before I heard of pistachios:)
    Gotta try.
    I just made a small bouquet w/ dahlias..so similar..
    I weedwacked the borders..it's been around 100 most of the week in the sun..my gardens need TLC.. weeding ..it's been too hot.
    Hope it forgives me..
    So true to fashion for M's bday here tomorrow..chance of rain.
    California it ain't.
    Have fun tomorrow!

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    1. I think Mack is almost the same weight as Oli. Too big for me to carry and Dane is solid and heavy too but I can still lift him :) I know you would love this if you like pistachios. It's been hot here during the day also but only upper 80s. The evenings - ideal. Whew - 100? That's HOT! Very little rain here and windy so things are dry out quickly. The tomatoes are loving it ;) Thank you, M!

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  5. Put me in the "like" category for anchovies!! I love the sweetness they add to a dish. I'm wondering if I can get by using the cilantro with all the strong flavors. I love them, my husband does not. The boys are wonderful. How I miss our boys at this age. Wonder!!

    Best,
    Bonnie

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    1. Thank you, Bonnie! I wish the boys could stay this age forever. Such sweethearts (except to each other occasionally).

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  6. I could dip and dip and dip in this.. dip! I might even grab a spoon and go wild! ;)

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  7. Love your tapenade version with the pistachios. I bet they give a nice crunch to the standard version. A very French appetizer for sure. Your boys are adorable at that age. Enjoy their summer.
    Sam

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    1. They do give a nice, but mild crunch, Sam. Thank you!

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  8. Tapenade...have been under a rock as this recipe has completely eluded me. Sounds rather yummy, though. Watching deer eat my hostas would make me crazy! Those grandsons are growing so fast and what a good idea to document what they like in their nearly sixth year and third year. Loving Papa is never going to change!

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    1. Thank you, Vee! They only like the one variety that you see them eating. I think it's the Royal Standard hosta. I have lots and lots of other hostas that that leave alone, thankfully. They also think day lilies are delicious so I spray them with Deer Fence.

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  9. Yum. The absence of capers or anchovies would not bother me at all - as not a fan of either. Thanks for sharing your beautiful flowers, and like your mosaic of what is happening around your place. Don't think I would be happy if the deer were eating my hostas.
    Enjoy the weekend.

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    1. Thank you, Glenda! For some reason, they just eat the light green ones that you see in the pic . All the rest, they don't touch. Weird.

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  10. Such a nice recipe. I had to pin it.

    You are the only person I know of that willingly sacrifices some of her hostas. :)

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    1. Thank you, Madonna! We love watching them, especially the fawns. Hope you enjoy the tapenade!

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  11. A glorious post Susan! Made me wish I lived in your neck of the woods. I love olives, of course, and would make this in a heartbeat. Never thought of adding pistachios to a tapénade, what a grand idea! My taste for anchovy paste is mild at best and tempered also by the fact that it is so salty (the olives are already plenty salty), so that sounds like a nice alternative. :)

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    1. I thought you would like this, Joumana :) Thanks so much!

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  12. I adore tapenade, Susan, and your version with pistachio nuts looks so good and tempting. That bouquet with dahlias is so beautiful.

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    1. I love dahlias, Angie. They have to be one of my favorites, along with snapdragons. Thanks so much!

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  13. Oh, snapdragons, love them! Very pretty flowers, Susan! And the olive dish is fantastic! My gang would love that! Thanks for the recipe!

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    1. Me too, Pam. Do you like to make the flowers 'talk' too? :)

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  14. Aww... Look at those boys getting so much bigger! Fun times! Very pretty gargen flowers arrangement and especially nice coming from your garden.

    Love the pistachio in your yummy nibbler for your dinner guests!

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    1. They are! They will be welcoming a baby brother in January :) Thanks!

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  15. I am in love with all things olive!! This looks divine!

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  16. Gotta love a good Junior League Cookbook - amazing recipes and I can't wait to make this tapenade! I love how you've adapted it and we are pistachio freaks so I'm sure it will be on regular rotation at the Miskews. It is so hard to believe it's August, time to savor the remainder of Summer - Cheers!

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    1. Stephanie, I was able to find Savor the Moment! It looks like a great cookbook.

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  17. I do like olives and I also like pistachios but have never eaten them together - this sounds delicious.

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    1. It's a wonderful combination, Larry! Thank you!

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  18. I always smile with remembrance when I read about your delightful times on your patio in the summer and see your gorgeous garden flowers. We sort of "hole in" in the heat of August and September down here and rarely eat out on the patio.
    Love your tapenade...fine with me to pass by the anchovies! Always have my eyes open for another tasty nibble like this. I was doing a major spring cleaning and came across two manila envelopes filled with old recipe cards from the 60's. Such fun and I actually made a strawberry pie from one of those oldies. Will be posting soon.
    Pleased the semifreddo turned out well for your gourmet group. It's so refreshing and frankly, I love a semifreddo even more than ice cream!

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    1. Thank you, Barbara! You always share such wonderful recipes. We had beautiful weather on Saturday night. I know how hot it is getting in the south, though.

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  19. Combining pistachios and olives together sounds so perfect, thank you so much for sharing!

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    1. They taste so good together, Jasline! Thank you!

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  20. Love tampenade and how you used both black and green olives together! What a hit this will be at any upcoming gathering! Thank you for sharing Susan! Love those gorgeous flowers!

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    1. Thank you, Roz! I hope you love it as much as we do.

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  21. This sounds so... good! I love the addition of cilantro! I bet it adds a freshness that most tapenades don't have. Lovely pics, especially those darling boys!

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    1. Thank you, Chris! The combination of ingredients in this recipe is delicious. Love those boys ♥

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  22. Thank you for sharing this recipes - because I love olives! How delicious with those thick crackers. Yummy!

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    1. It tastes great on almost anything :) Thank you, Tricia!

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  23. I adore olives so I know I'd want to eat up the whole bowl of this tasty tapenade!

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  24. I know your gourmet group will love this appetizer! Great idea with the pistachios. The boys are so cute! I have given up on hostas because the deer eat them all. Have a great weekend Susan.

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    1. They did, Penny, thank you! For some reason, they only eat the one variety and leave the rest (including those in the back of the photo) alone. Picker eaters :)

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  25. Your tapenade looks amazing. Love the use of pistachio to give extra flavor and crunch. I would like some of this to take to work to get me through the day. Thank you for sharing one of your favorites!

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    1. It would make a delicious snack, Cali. Just dip some pita chips in and you're all set. Thank you!

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  26. I love the addition of pistachio. Tapenade is so addicting, this one must be amazing.

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    1. It's my all-time favorite tapenade recipe. Thank you, Jacqueline!

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  27. Hi Susan, I absolutely adore olives and pistachios, I bet the pistachios gives it a nice little crunch. That cookbook sounds amazing.

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    1. Thank you, Cheri! It's another favorite cookbook.

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  28. Hello Susan, I love all kinds of Olives and Pistachio too, lovely recipe and thank you for sharing this 💕
    I'm going to make a copy for me😎

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    1. You're welcome, Rosa. Always enjoy sharing recipes :)

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  29. Like you, I LOVE olives and I think my grandkids love them more than me! This is definitely going down on my "TO-DO SOON" list. Thanks Susan, such a beautiful post and fun recipe!

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  30. this looks wonderful and those deer love hosta sweet family pics hugs

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  31. I love the idea of adding pistachios. It sounds delicious. Glad to hear you're having a wonderful summer!

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    1. It has been a wonderful but quickly fleeting summer! Thank you, El!

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  32. I do love olives, but the husband hates them so I don't get to eat them as much as I'd like. Might have to make a batch of this just for me!

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  33. Thanks always a problem! I wish my hubby liked all of my favorite foods too :)

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  34. The first time I had Tapenade was on Oregon and I couldn't wait to try it at home. It's delicious and I'm loving this version. How the heck did I miss this in my beloved Collage? Of course I have every one of those cookbooks and use them a lot. Do you have all of them? I think there are 5.

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  35. I had olives for breakfast! I put olives, harissa and honey in warm pita with a bit of butter and ooh la la... perfect.
    Grand notion to put the pistachios in. Isn't that funny, when you love a recipe and you're so sure you have shared it and haven't? Thanks for taking care of that lapse. Great recipe.

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  36. so easy to make, so delicious, can't wait to try, lovely pics ! Have a nice week my dear Susan, a hot (sigh....) hug from Trieste!

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  37. What a wonderful recipe for tapenade! Love the added pistachios in there- wow I never thought of adding them to a tapenade...genius Sue! Your garden is spectacular every year!! Bravo!

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