Garlic Tapenade – From Enon Valley Garlic

The first time I tasted truly exceptional garlic, it was spread on a crusty baguette beside a sun-drenched patio overlooking the Mediterranean. It wasn’t just garlic; it was an experience – pungent, slightly sweet, and unbelievably complex. I’ve been chasing that flavor ever since, and this Garlic Tapenade, especially when made with the robust varieties from Enon Valley, gets me remarkably close. It transforms a simple appetizer into a symphony of Mediterranean flavors, all powered by the incredible depth of good garlic.

Recipe Overview

• Prep Time: 15 minutes
• Total Time: 15 minutes + 1 hour refrigeration
• Yields: 2 cups
• Serves: 8-12
• Dietary Type: Vegan

Ingredients

• 6 ounces ripe olives
• ¾ cup Romano cheese
• ½ cup Parmesan cheese
• 2 anchovy fillets
• 3 capers
• 1 teaspoon lemon juice
• 8 medium garlic cloves (preferably gourmet varieties like Korean Red or Metechi)
• ¾ cup extra virgin olive oil

Equipment Needed

• Food processor
• Mortar and pestle
• Refrigerator

Instructions

1. Begin by chopping the olives in a food processor. Pulse until they reach your desired consistency. Some prefer a coarse chop, while others like a smoother paste. Aim for evenly chopped olives.
2. In a mortar, combine the anchovy fillets and garlic cloves. Using the pestle, mash them into a smooth paste. This step is crucial for releasing the garlic’s full flavor and allowing it to meld seamlessly with the other ingredients. Work diligently until no large chunks remain. If you don’t have a mortar and pestle, mince the garlic and anchovies as finely as possible, then use the flat of your knife blade to press them into a paste on your cutting board.
3. Transfer the chopped olives to a bowl.
4. Add the Romano cheese, Parmesan cheese, mashed anchovy and garlic paste, capers, and lemon juice to the olives.
5. Gradually add the extra virgin olive oil, mixing continuously until the tapenade reaches your desired consistency. You may not need to use all the olive oil; add it slowly, ensuring each addition is fully incorporated before adding more.
6. Refrigerate the tapenade for at least 1 hour to allow the flavors to meld together. This resting period is essential for the ingredients to harmonize and create a cohesive flavor profile.
7. Serve the tapenade at room temperature.

Expert Tips & Tricks

• Garlic is King: The quality of your garlic dramatically impacts the final tapenade. Seek out gourmet varieties like Korean Red or Metechi (available from Enon Valley Garlic or similar suppliers) for a more complex and nuanced flavor. Avoid generic supermarket garlic, which can be bland and lack depth.
• Anchovy Alternatives: If you’re hesitant about anchovies, don’t skip them! They provide a crucial umami depth that enhances the other flavors. However, if you absolutely can’t stomach them, a pinch of sea salt and a splash of Worcestershire sauce (check label if vegetarian) can offer a similar savory boost.
• Cheese matters: While the recipe calls for both Romano and Parmesan, feel free to experiment with other hard, salty cheeses like Pecorino Romano. The key is to find cheeses that offer a sharp, savory counterpoint to the olives. If you’re vegan or dairy-free, you can omit the cheese or substitute it with nutritional yeast for a cheesy, umami flavour.
• Adjusting Consistency: The amount of olive oil needed can vary depending on the olives and your personal preference. Add it gradually, a tablespoon at a time, until you achieve the perfect spreadable consistency.
• Make-Ahead Marvel: Tapenade is a fantastic make-ahead appetizer. Prepare it a day or two in advance; the flavors will only deepen and improve over time.
• Taming the Garlic: If you find the garlic flavor too intense, try blanching the cloves in boiling water for a minute or two before mashing them. This will mellow their bite without sacrificing their flavor.

Serving & Storage Suggestions

Serve this Garlic Tapenade at room temperature with crusty bread, crackers, or crudités. It’s also delicious spread on sandwiches, used as a topping for grilled fish or chicken, or stirred into pasta.

Store leftover tapenade in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify in the fridge; allow it to come to room temperature for about 30 minutes before serving to restore its creamy consistency. Tapenade can also be frozen for up to 2 months, but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	321 kcal	N/A
Calories from Fat	272 kcal	85%
Total Fat	30.3 g	46%
Saturated Fat	7.9 g	39%
Cholesterol	28.5 mg	9%
Sodium	554.2 mg	23%
Total Carbohydrate	3.5 g	1%
Dietary Fiber	0.8 g	3%
Sugars	0.3 g	1%
Protein	9.8 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Spicy Tapenade: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Herbaceous Tapenade: Incorporate fresh herbs like thyme, rosemary, or oregano for added complexity.
• Vegan Tapenade: Omit the Romano and Parmesan cheese. Add a tablespoon or two of nutritional yeast to add a cheesy flavour.
• Sun-Dried Tomato Tapenade: Add a handful of sun-dried tomatoes (oil-packed, drained) for a sweeter, more intense flavor.
• Nutty Tapenade: Add a tablespoon of toasted pine nuts or almonds for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this without a food processor?
A: While a food processor makes the olive chopping easier, you can finely chop the olives by hand. It will require more time and effort, but it’s definitely possible.

Q: What kind of olives should I use?
A: Kalamata olives are a classic choice for tapenade due to their rich, briny flavor. However, you can experiment with other varieties, such as Nicoise or Castelvetrano, to create different flavor profiles.

Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are preferred for their brighter flavor, but if you only have dried herbs on hand, use about one-third the amount specified for fresh.

Q: How long will the tapenade last in the refrigerator?
A: Properly stored in an airtight container, tapenade will last for up to 5 days in the refrigerator.

Q: The tapenade is too salty. What can I do?
A: If your tapenade is too salty, add a squeeze of fresh lemon juice or a small amount of finely chopped parsley. You can also add a touch more olive oil to dilute the saltiness.

Final Thoughts

This Garlic Tapenade, particularly when crafted with the exceptional garlic from Enon Valley, is more than just a recipe; it’s an invitation to savor the vibrant flavors of the Mediterranean. Don’t be afraid to experiment with different olive varieties, cheeses, and herbs to create your own signature tapenade. Spread it on a warm baguette, share it with friends, and let the bold flavors transport you to sun-drenched shores. And if you make any exciting variations, be sure to let me know in the comments below – I’m always looking for new flavor combinations to try!