dehydration time: 8 to 10 hours
makes 4 to 6 servings
I first had this tapenade at a Fall gathering being hosted in Ontario, Canada’s Algonquin Provincial Park. The original recipe belonged to my friend Alison and it was her contribution to an impromptu potluck. I have modified the dish to suit backcountry trips and although it is great as a spread, it can double as a refreshing addition to pasta.
1 cup pimento stuffed green olives, drained
1 cup pitted black olives, drained
1 cup marinated artichoke hearts, drained
1 hot banana pepper, coarsely chopped
1/2 sweet red pepper, coarsely chopped
1 clove garlic, minced
1/4 teaspoon dried basil
1 tablespoon capers, minced
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
Put the olives and artichokes in a food processor and pulse to chop the mixture. It should be a fine chop, but not to the point of being a puree. Put the olive mixture in a bowl and set aside. Next, put the peppers in the food processor and pulse until the peppers are the same consistency as the olive mixture. Add the peppers to the olive mixture along with the garlic, basil, capers and lemon juice. Stir until well combined.
Spread onto lined dehydrator trays and dry for 8 to 10 hours. Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip.
Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve with your favorite cracker or flatbread.
created by Laurie Ann March ©2008