Tapenade and my Vitamix
Posted 22 July 2014 - 04:50 AM
Posted 22 July 2014 - 05:03 AM
I guess it depends on what kind of texture you're looking for from your tapenade. If you add more liquid, it'll spin more easily, but you're basically going to end up with a puree. When I make tapenade to eat at home, I prefer to chop it by hand; when I've done it at work, I use the Robot Coupe.
Posted 22 July 2014 - 05:05 AM
Posted 22 July 2014 - 08:18 AM
Another vote for the food processor. Worked great for the times I've made tapenades.
"... ya can't please everyone, so ya got to please yourself "
Posted 22 July 2014 - 09:23 PM
Made a great tapenade today in the food processor. It is fairly easy to control how coarse the end result is when you pulse it. The recipe was an adaptation of a David Tanis recipe subbing Castelvetrano olives for the black olives and adding parsley. Really good. Seems to me that the type of olive used partly determines whether or not the texture is coarse. An oil cured of softer black olive is more likely to make a pastier spread than a crisper green olive, no?