RCCL's black olive tapenade

[cheaptravel]

One day at lunch in the MDR of RCCL's Mariner of the Seas, we were served bread with a tapenade that I know contained black olives - just wondering if anyone knows what else it had ? I've tried buying some in a jar and it was awful. Recipes, anybody ?? :D

[freefallen]

I never had RCCL's, but Alton Brown's recipe is my favorite for tapenade. It's a mixed olive recipe and it uses basil instead of parsley. :D

 

http://www.foodnetwork.com/recipes/alton-brown/tapenade-recipe/index.html

[broberts]

Tapenade is a fairly simple recipe. What really makes the difference is the olives you choose to use. The basic ingredient list is

 

• olives
  
• capers
  
• garlic
  
• anchovy paste or fillets
  
• extra virgin olive oil
  
• black pepper
  
• fresh thyme (optional)
  
• fresh lemon juice (if it needs acid)
  

Kalamata olives seem to be popular but use a black olive that you like. Preferably a pitted olive otherwise you will have to pit them. Whiz the olives, capers, garlic and anchovy paste/fillets. Slowly add the EVOO until you get the desired consistency. Mix in the thyme (optional) and fresh ground black pepper. Taste, the flavor will not be well developed at this point so keep that in mind. If it needs acid add a little fresh squeezed lemon juice. Prepare a couple of hours ahead of time.

 

The capers, garlic and anchovy should be used lightly they are just to fill out the flavor. Experiment a little and use a ratio that satisfies you.