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Writer's pictureCharlie Rilling

garlic confit olive tapenade

Updated: Feb 12

April 2nd, 2022

 



Garlic confit olive tapenade in a white bowl on a wood table Wi th three types of olives and garlic and parsley around the bowl



SAUCE ON

portobello mushroom • tuna salad • toasted everything bagel




Ingredients




All of the ingredients for garlic confit olive tapenade on a white table




10 garlic cloves

1 cup green olive

1 cup kalmata olive

1 cup black olive

1/2 cup olive oil

1/2 cup reserved garlic confit oil (instructions below)

1/4 lemon juice and zest

1/2 cup jarred roasted red bell pepper

1/4 cup capers

1/4 bunch of fresh parsley

3 thyme sprigs

1 chile de arbol

1 tsp salt

1 tsp pepper




Preparation

1.

Peel 10 cloves of garlic easily by shaking them vigorously between 2 metal bowls




Two silver bowls, the one at the top is smaller, and the bigger bowl has garlic cloves in it


About 15 garlic cloves in a metal bowl after being shook



Peeled garlic cloves in a clear bowl on a white table


2.

PreHeat oven to 300 degrees. To a ramekin or oven safe bowl add garlic, thyme and chile de arbol. Cover in olive oil and bake for 1hr



Garlic cloves in a white bowl covered in olive oil with thyme in Chile


The bowl of garlic is in the oven ready to be baked


Baked garlic confit


3.

To a food processor, add confit garlic, green olive, kalmata olive, black olive, reserved garlic confit oil, lemon juice/zest, jarred roasted red bell pepper, capers, parsley, thyme, chile de arbol, salt and pepper



All of the ingredients for garlic confit olive tapenade in a food processor ready to be blended



4.

Pulse 5 times or until desired consistency



All of the ingredients blended into a garlic confit olive tapenade

5.

Serve on a toasted baguette!


Garlic confit olive tapenade in a white bowl on a wood table with garlic, parsley, and olives around it




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