Remarkable Olive Tapenade With Tarragon
Olive tapenade with tarragon is one of those quick, flavorful condiments that can instantly elevate even the simplest dishes. Honestly, in my house, it’s so good we call it “bowl-licking good!” With just a little effort, it adds a punch of flavor that takes humble ingredients and makes them truly remarkable.
Table of Contents
Why I love these?
I love this because it is not only easy to make, but it uses one of my favorite herbs—tarragon. The delicate sweetness of tarragon pairs beautifully with the briny bite of capers and olives, creating a distinctive and unforgettable taste experience.
Grocery and Pantry List
Time Required:
Special Tools to Use:
Make Caper-Olive Tapenade
Chopping the capers, olives and herbs
Strip the tarragon leaves by holding the stem and gently pulling downward, then pinch off the tender top leaves. In a food processor, chop the, lemon zest, olives and capers. For a chunkier texture, gradually add the olives and pulse briefly rather than running the processor continuously. Finely chop both the tarragon and parsley leaves or just pulse a few time in the food processor.
Transfer into a small bowl, and add the lemon juice, and olive oil. Season with chili flakes, black pepper, and salt to taste. Stir everything together until well mixed.
What goes well with this
It pairs beautifully with smoked salmon or on the lighter side Charred cabbage. For a heartier meal, serve alongside roasted meats to complement the rich flavors and create a well-rounded plate.
Tips and Wisdom from Cafe Osharak
More Recipes To Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
If you are a tarragon fan try another staple condiment Tarragon Almond Pesto that is easy to make.
Ingredients
- 2 cups green olives
- ¼ cup tarragon fresh leaves
- 1 tablespoons capers
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 teaspoon chili flakes optional
Instructions
- Strip the tarragon leaves from the stems by holding the stem at the top and pulling downward. Be sure to pinch off the tender top leaves as well.
- Finely chop the tarragon leaves.
- In a food processor, roughly chop the olives and capers. For a chunkier texture, add the olives gradually and pulse a few times, rather than blending continuously.
- In a small bowl, mix together the chopped olives, capers, tarragon, lemon zest, lemon juice, and olive oil.