Kate's Global Kitchen


Halloween Recipe:
Black & Orange Tapenades

"Black Magic" Tapenade

by Kate Heyhoe


Yield: 2 cups

A traditional dish of Provence, tapenade mixes pungent black olives with tart capers and other zesty ingredients to create a tangy spread for crudites or small breads and toasts. For a festive looking black and orange table, serve it in an orange bell pepper, alongside the "Halloween Orange" Tapenade. It's a savory treat that takes minutes to make.

For the strongest flavor, use oil-cured olives, such as Kalamata or Nicoise varieties. Canned California black olives are milder and come pitted, a convenience for those in a hurry. If using the milder olives, you may want to increase the other seasonings for a more robust spread.

2 cloves garlic, peeled
1-1/2 cups pitted black olives
6 anchovy fillets
juice from 1 lemon
4 tablespoons extra virgin olive oil
2 tablespoons capers, chopped
cilantro or parsley, chopped for garnish

Process garlic in food processor until coarsely chopped. In same work bowl, process olives, anchovies, lemon juice, and olive oil until a coarse paste is formed. Stir in capers. Serve at room temperature, garnished with chopped cilantro or parsley.


"Halloween Orange" Tapenade

Yield: 2 cups

With its Halloween twist on traditional tapenade, this variation shines with bright colored carrots, almonds, zesty fennel and cardamom, and of course the mandatory ingredient to all tapenades, capers. Serve it in a purple bell pepper for a black-orange effect, accompanied by small toasts, crudites, or olive bread.

2 teaspoons whole fennelseed
1/2 pound carrots (about 4 large)
2 cloves garlic, finely chopped
2 tablespoons sherry wine vinegar
4 tablespoons extra virgin olive oil, divided
3/4 cup almonds
3 tablespoons capers, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cardamom
fresh cracked black pepper

In a dry skillet, toast the fennelseeds until they release their aroma and turn a shade darker, about 1 minute. Crush the seeds and set aside.

Peel and slice the carrots in half, lengthwise. Cut into 1-inch pieces. Mix with garlic, sherry wine vinegar and 2 tablespoons olive oil. Cover and microwave on high until just cooked but still with some crispness and crunch (about 2 to 3 minutes, stirring halfway through).

Process carrots in food processor until coarsely chopped, about the size of small lentils or large couscous. Place in mixing bowl. In same work bowl, process almonds and 2 tablespoons olive oil until a coarse paste is formed.

Mix the almonds into the carrots along with the capers, red pepper flakes, fennelseed, and cardamom. Add salt to taste. Before serving, taste to correct the seasonings; you may want to refresh the flavors with a dash more vinegar or spices. Serve at room temperature, garnished with a sprinkling of fresh cracked pepper. (May be made earlier that day and refrigerated.)


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Copyright © 1998-2007, Kate Heyhoe. All rights reserved.


This page created October 1998 and modified September 2007

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