This easy Moroccan tapenade recipe calls for cured black olives, but it can also be made with green olives. Both varieties can be prepared and offered alongside each other. Adjust the amount of harissa to make the tapenade as fiery as you like.
Moroccan tapenade is particularly delicious as a condiment in a sandwich with grilled meats, or offer it as a dip or spread for crusty Moroccan bread.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: approx. 1 cup
Ingredients:
- 200 g (1 heaping cup) black cured olives, such as Kalamata (or use green olives)
- 1 or 2 cloves garlic, pressed or very finely chopped
- 1 tablespoon harissa
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 cup olive oil, or more to taste
Preparation:
Rinse the olives and remove the pits. Chop the olives as finely as you can by hand, or place them in a food processor and pulse several times until the olives are almost a paste.
Mix the chopped olives with the remaining ingredients by hand, or in the food processor (again by pulsing).
For a thinner tapenade, increase the amount of olive oil, adding a teaspoon or two at a time, until you achieve the desired consistency.
Store the tapenade in a covered glass jar in the fridge.
