Easy olive tapenade
Discover this smooth olive tapenade, that can be prepared in less than 10 minutes!
Tools
Ingredients
25 g
fresh parsley
6 g
fresh mint
180 g
pitted kalamata olives
120 g
pimento-stuffed spanish queen olives
9 g
garlic cloves, peeled
9 g
capers
16 mL
fresh squeezed lemon juice
4 g
anchovy fillet
1/2 tsp
lemon zest
1/2 tsp
crushed red pepper
1/4 tsp
salt
1/2 tsp
black pepper
30 ml
olive oil
Step by step
Assemble your KitchenAid® Cordless Food Chopper by attaching the work bowl to the base and inserting the drive adapter and the multipurpose blade into the work bowl.
Add all ingredients in order into the chopper bowl and attach the lid.
Slide the speed controller to speed 1, then press the on button several times to pulse the mixture.
Increase the speed controller to 2, then press and hold the on button continuously for 10 seconds.
Remove the lid and clean the sides of the cup with a spatula, then replace the lid and press the on button for another 5 seconds.
Store tapenade in the refrigerator in an airtight container.
If the mixture doesn’t move freely when chopping, add 1 teaspoon of olive oil through the drizzle basin while chopping.
If you like a chunkier tapenade texture, chop for only 5 seconds once you increase the speed to 2. Then, remove the lid, clean the sides of the cup with a pastry spatula, then replace the lid and pulse another 5-6 times. The more you pulse, the more chopped the final texture will be.