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Ojai Tapenade





Yields
Makes 2 cups tapenade, serving 6 to 8 as an appetizer dip with vegetables (serving size: 1/4 cup)

Alice Asquith of Ojai Olive Oil gave us this thick, savory dip, passed on to her by a relative from Provence, the birthplace of tapenade. Prep and Cook Time: about 1 hour. Notes: If the olives taste too salty or vinegary, rinse them with water before using. The tapenade may be made up to a week ahead and kept chilled, covered.

Ojai Tapenade




Photo: Victoria Pearson; Styling: Rori Trovato
 1 large head fennel, stalks trimmed
 1 tablespoon oil-packed tuna
 1 tablespoon chopped flat-leaf parsley
 2 oil-packed anchovy fillets, chopped
 2 tablespoons capers, rinsed and drained
 1/2 teaspoon dried thyme
 1 cup pitted mild black olives, such as kalamata or Niçoise (not oil-cured)
 1 teaspoon Dijon mustard
 1/4 cup extra-virgin olive oil
 1/3 pound green beans, ends trimmed
 1 small head cauliflower, cut into florets
 1 pound small red thin-skinned potatoes (2-in. diameter)
 8 to 10 radishes, halved if large
 1 cup grape or cherry tomatoes
Step 1
1

Cut fennel bulb lengthwise into 1/4-in.-thick slices. Put into a medium bowl, cover with water, and chill at least 30 minutes and up to 1 day.

Step 2
2

Make the tapenade: Put tuna, parsley, anchovies, capers, and thyme in a food processor and whirl until mixture turns into a smooth paste, pausing often to scrape sides with a spatula. Add olives and mustard and whirl until smooth. With food processor running, slowly pour olive oil into top. Turn tapenade out into a serving bowl.

Step 3
3

Set a steamer basket in a large pot and fill pot with enough water to come just below basket. Cover and bring water to a boil over medium-high heat. Add beans, cover, and steam until tender-crisp, 4 to 5 minutes. Transfer to a bowl and let cool. Steam cauliflower next, transferring to another bowl when just losing its crispness, about 2 minutes. Add more water to pot if necessary and steam potatoes until tender when pricked with tip of a sharp knife, 15 to 20 minutes; transfer to a bowl and set aside. Let cool till just warm or, if serving later, cover and chill.

Step 4
4

Drain fennel and arrange on a platter with radishes, tomatoes, and steamed vegetables; serve with tapenade.

Step 5
5

Note: Nutritional analysis is per 1/4 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 187Calories from Fat 58
% Daily Value *
Total Fat 12g19%

Saturated Fat 1.6g8%
Cholesterol 8mg3%
Sodium 488mg21%
Total Carbohydrate 18g6%

Dietary Fiber 3.9g16%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.