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Alton Brown's wheat berry tapenade is a hearty and satisfying spin on classic Italian olive spread. Delicious as an appetizer or vegetarian dinner.
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Course: Appetizers
Keyword: Entertaining, vegan, Vegetarian

Wheat Berry Tapenade

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings
Tapenade. It's a classic Italian olive paste, used as a spread. The problem with most tapenades is that they have a lot of flavor but not a lot of substance. So they don't hang in your mouth very long. The addition of wheat berries solves that problem.
This recipe first appeared in Season 7 of Good Eats.
Photo by Lynne Calamia
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  • 3 cloves garlic, minced
  • 1 cup finely chopped pitted mixed variety olives, packed in oil
  • 2 tablespoons oil from olive packaging
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup packed fresh basil leaves, finely chopped
  • 1 cup fully cooked wheat berries
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the garlic, olives, oil, red pepper flakes, rosemary, and basil in a medium mixing bowl. Fold in the wheat berries with a rubber spatula until thoroughly incorporated. The tapenade can be eaten right away, but better if it's refrigerated overnight to let the flavors meld.
  • Serve atop crusty bread, a salad, or simply on its own.
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