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Kalamata and oil-cured olive tapenade with tuna

Kalamata and oil-cured olive tapenade with tuna
Callaghan O'Hare / Los Angeles Times

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, Mediterranean region of France. There, the ... Read more

Total time: 20 minutes | This makes about 1 1/4 cups tapenade
  • 2 garlic cloves, halved, green shoots removed
  • 2 ounces pitted kalamata olives (about 20)
  • 2 ounces pitted black oil-cured olives (about 20)
  • 1 tablespoon capers, rinsed
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh leaves
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 (15-ounce) can olive oil-packed tuna, drained

Step 1Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2Add the lemon juice, olive oil and mustard and process until the mixture is smooth. Stop the machine and scrape down the sides of the bowl.

Step 3Add the tuna and pulse until well combined with the olive puree. Do not process too much or the texture will be overly pasty.

Step 4Transfer to a bowl or serving dish. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.


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