Green olive tapenade is typically a little milder and less salty than black olive tapenade. Although adding anchovy to this green olive tapenade is optional, it does give the tapenade more complex flavor.

Use green olive tapendae as a side for cheese plates, a dip for bread and crackers, a spread for sandwiches, a sauce for pasta or pizza and a topping for seafood. 

Ingredients

• 6 ounces (about 1 1/2 cups) pitted green olives
• 1 clove garlic
• 1 filet salt-cured anchovy (optional)
• 1 to 2 tablespoons capers, drained
• 2 tablespoons finely chopped fresh parsley
• 1/4 cup extra virgin olive oil

• Prep Time: 15 minutes

• Total Time: 15 minutes
• Yield: 1 cup

Preparation

Put the olives, garlic, anchovy, capers, and parsley in the bowl of a food processor. Drizzle in olive oil and pulse until the ingredients are finely chopped.

Homemade tapenade will stay fresh for about a week in the refrigerator. 

Salt Cured Anchovies

Cured anchovies are often used as a secret ingredient in sauces and salad dressings to boost the flavor. Used in small amounts, anchovies don’t add fishiness.

The flavor anchovies add is hard to define and often referred to as umami.

At grocery stores, cured anchovies are usually sold in jars or tins and packed in either oil or salt. Sometimes you can buy salt cured anchovies in small amounts from the counter at gourmet markets. Salt cured anchovies are thought to have a superior flavor to oil cured anchovies. The flavor is fresher and more concentrated.

Salt cured anchovies are gutted but the bones are left intact and must be pulled off before adding the anchovy to a recipe. Rinse the anchovy as well to remove excess salt. 

More Ways to Serve Burrata

Burrata is a creamier, more decadent cousin of mozzarella. It typically needs a sprinkle of sea salt to boost the flavor, then it’s ready to be scooped up with a good piece of bread.

The mild flavor of burrata pairs well with both sweet and salty sides. Serve it with pesto and other savory spreads, cured meats, olives, and tomatoes or fresh (or grilled) fruit such as figs, peaches, nectarines, plums and berries.

 

• Fig Brulee with Burrata
• Sugar Roasted Peaches with Burrata and Honey
• Burrata with Berries and Honey 

  

The Difference Between Burrata and Mozzarella

Burrata and fresh mozzarella are very similar. Cut into a ball of burrata, though, and you'll quickly see the difference. Burrata is filled with thick cream and tiny shreds of stretched mozzarella curd. This creamy middle spills out of the cheese, begging to be scooped up by a slice of baguette. Some types of burrata are filled with mascarpone cheese instead, but this is not a traditional filling for burrata.

Burrata should be eaten as fresh as possible. In Italy, this might mean eating it on the same days it's made. In the United States, you probably won't be as lucky. But look for burrata that isn't too close to its "sell-by" date and ideally eat the burrata the same day that you cut into it.

The name burrata is derived from the Italian word burro which means butter.