Coarse or kosher salt(if needed and freshly ground black pepper to taste)
Instructions
Place the olives, ramps, lemon juice, olive oil, and thyme in a food processor and puree. Taste and add salt and pepper (you’ll need little to no salt because of the saltiness of the olives, but lots of black pepper is really good here), and puree again.
Notes
The type of olive you choose will affect the flavor of the tapenade, though pretty much any olive will be great. Many tapenades are made with black olives, but some are made with green, like this one. Want to try black olives instead? Go for it.Here’s a little 101 on some of the most readily available green olive varieties, all of which will be great in this tapenade.
Castelvetrano olives are bright green, with a hint of sweetness. They have a rich green color, meaty, buttery flesh, and a soft flavor.
Cerignola olives are super large, with a lush flavor and a somewhat crisp texture.
Picholine olives have some crunch to them, and a bright flavor with a hint of anise.