Hand-Chopped Castelvetrano Tapenade w/ Orange Peel & Almonds

 
 

Roughly chopping tapenade, rather than blending it, offers a casual (and IMO) prettier iteration of this classic Provencal dish. Now-ubiquitous-in-California Sicilian Castelvetrano olives are mild and buttery, and pair beautifully with sweet roasted almond, zingy orange peel and robust, peppery olio.

Ingredients

Castelvetrano olives (6oz) - roughly chopped

Zest of one orange

Small handful of parsley, chopped

Finger-sized stack of chives - chopped

Almonds, ⅓ cup raw, toasted and finely chopped

Capers, 2 Tablespoons

Green Garlic, 2 stalks, white and light green part thinly sliced

Salt flakes, good 3-finger pinch

Fresh-ground Black pepper

Olive Oil, Peppery or Estate Tuscan, 3-4 good glugs

Steps

  1. Toast whole almonds over medium heat until fragrant (abt 3 minutes). Let cool, finely chop.

  2. Combine olives, almonds, orange zest, herbs, capers, and green garlic. Toss together to begin to let the flavors meld.

  3. Add olio, salt, fresh black pepper and toss again. When you stir the tapenade, olive should coat the spoon and bottom of the bowl — olio is adding flavor and texture here, so go for it with your drizzle.

  4. You can serve immediately, but allowing the tapenade to mellow at room temp for at least 30 minutes will offer the flavors a chance to gel and marinate together in delicious ways.

  5. Serve with crackers, toasts, cheese, rosé.


    *Tapenade is delicious straight outta the kitchen, but can be kept in the fridge for up to a week.