Make this easy Smoked Olive Tapenade to spread on sandwiches, topped on roasted fish, pizza, or mixed in with your favorite pasta, or as a snack on crackers. The possibilities are endless with this easy recipe.
● 1 1⁄2 Cups of Wood Fire Food Smoked Olives ● 1 Teaspoon anchovy paste or 2 anchovy filets, minced ● 3 Tablespoons Capers Rinsed ● 1 1⁄2 Tablespoon Chopped Parsley ● 1⁄4 cup Olive Oil ● 3 Cloves Roasted Garlic ● 3 Tablespoons Fresh Lemon Juice from 2 Lemons ● Salt ● Freshly Aleppo pepper
1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and 1⁄4 teaspoon Aleppo pepper. Pulse 2 to 3 times until coarsely chopped. 2. Drizzle in olive oil and pulse a few more times until chunky paste forms, scraping down the sides as needed. 3. Season to taste with salt and pepper and serve at room temperature.
1. To roast the garlic, preheat the oven to 400 degrees. Cut the top off a bulb of garlic so the cloves are exposed. Set the bulb on a piece of foil large enough to wrap the bulb. Top the exposed cloves with olive oil and wrap the bulb tightly in foil. Bake for 45 to 60 minutes or until a knife slides easily into the middle of the bulb. 2. Roast Garlic, preheat oven to 400*, cut the top off the garlic to expose cloves, set bulb onto piece of foil large enough to wrap the bulb. Drizzle the exposed cloves with olive oil, then wrap garlic tightly with foil. Roast for 45-60 min or until easily pierced with a knife.
Your smoked olives are superb - just the right amount of smoke, crunchy texture - excellent for cocktails, especially martinis.
Only olives I eat
I always say no to olives. I do not like them at all even during trips in Italy, I could not consume them unless they are turned into oil. However, the smoked olives from Wood Fire are the ONLY olives I will eat. I first tried it at the Hudson Farmer's Market and had ordered them online since then. To all people like me who do not like olives, this is a must try.
A must in for any bar or charcuterie board
My favorite olives ever! So delicious and versatile. I have them for martinis, for a good charcuterie board or chicken dish with olives.
Also a great hostess gift that will help you stand out.
Fantastic flavor with multiple uses
Fantastic flavor with multiple uses (snack, cocktail, spreads).