Olive & Kale Tapenade
3 tbsp olive oil, divided
1 cup pitted kalamata olives
1 cup pitted green olives
¼ cup capers, chopped
1 ½ cups kale, finely chopped
½ yellow onion, small diced
1 red roasted red pepper, small diced
5 cloves roasted garlic, minced
1 small bunch parsley, chopped
½ lemon, juiced
Splash of white wine (optional)
Cracked black pepper TT
Heat a small pan with 1 tbsp of oil over medium heat. Sauté the onions, continue to stir allowing the onions to caramelize, about 5 minutes. Next add the kale, as the kale starts to brighten up and breakdown, I like to deglaze with a splash of white wine. Deglazing with white wine adds flavour and helps to cook/steam the kale. Remove from heat once the wine is almost evaporated and let cool.
This next step can be done with a knife by hand, but a food processor or blender really speeds up the process. I always rough chop my olives and capers before adding them into the food processor. Now give a couple of quick pluses, so the texture is not too smooth but also not too chunky.
Place the remaining ingredients in a food processor, pulse 2 or 3 times more. Scrape down the sides using a rubber spatula, and repeat a few times until desired consistency is reached. You may need a little more oil or lemon juice.
We garnish with a few whole olives spread on top, chopped herbs and lemon zest.
We don't use any salt in this recipe as olives and capers add a perfect saltiness to this dip. A great way to add iron to this dish is to add cooked lentils, they go great with the olives. If you find olive tapenade too salty adding lentils is a great way to cut the salt.
Have fun switching it up, play with the recipe to make it your own with new herbs and vegetables or different citrus notes!