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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