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This amazing olive tapenade with black garlic is made with roasted red peppers and dense and flavorful black garlic that adds a rich and intense flavor to this unique appetizer.
This month I’m cooking with a new or exotic ingredient to kick-off 2016. I love this kind of challenge, experimental recipes are my favorite! I’m sharing an olive spread with black garlic and roasted peppers that’s not only utilizing a unique ingredient, but it’s incredibly delicious!
Black Garlic Is The Latest Hot Trend in Cooking
I read in one of the hoity-toity food magazines (can’t remember which one) that black garlic was one of the “it” ingredients to cook with this year. Well, I want to be a part of the “cool cooking club”, so I couldn’t resist the challenge. Not to mention, I was incredibly curious to taste it.
It was described as being sweeter than regular garlic and so mild that you can eat the clove. It’s actually garlic that has been heated over several weeks and results in a very deep caramelization, hence the black color and sweet, rich flavor.
When I opened the container, the smell kind of reminded me of beef bouillon, mushrooms, and roasted garlic altogether. It wasn’t overpowering, just very aromatic. It’s not an easy find, either, so I ordered it from Amazon (*see below to grab yours and hey, it’s an affiliate link so you also help support me…win.win!;)
The texture of these cloves is definitely different, sort of dense, and jelly-like. You don’t press these in a garlic press, they are best chopped and added to your favorite dish. Also, try eating it all by itself, or whip up this super easy Black Garlic, Olive and Roasted Pepper tapenade for your next party!
This olive spread is great served with toasted baguette slices or crackers. If you’re a fellow olive lover, you should also try this Baked Halibut with Fingerlings and Olives. So delicious!
Olive Tapenade with Black Garlic and Roasted Peppers
- 3 cloves black garlic
- 2 tbsp capers
- 1/2 cup roasted red peppers in the jar
- 1/2 cup pitted green olives
- 1/2 cup pitted kalamata olives
- 2 tbsp lemon juice
- 1/2 tsp dried parsley
- 1 tsp dried basil
- 2 1/2 tbsp extra virgin olive oil
- salt and pepper to taste
- Add all ingredients in the bowl of a food processor and pulse until combined
- Serve with sliced cucumbers, crackers or crostini
Make this simple and unique appetizer for your next party, or whip up your own amazing creation with this fun, trendy new ingredient.