Tapenade

Recipe PREP 15 min COOK 0 min

Tapenade

PREP 15 min COOK 0 min

Description

This vegetarian tapenade captures the intense flavors of Provence with fruity olives, tangy capers, and sharp garlic—without the anchovies. Olives and olive oil provide healthy fats, while garlic, lemon, and parsley add a boost of vitamins, minerals, and immune-boosting power to this vibrant spread.

Note: If you can, make this in a mortar, but a food processor will get the job done.

Ingredients

4 to 6 SERVES

1 garlic clove
1/4 cup (5 g) flat-leaf parsley leaves, chopped
2 Tbsp (15 g) brined capers, drained (if using salted ones, rinse and dry them well)
1 cup (130 g) brine-cured black olives, pitted and chopped (kalamata, niçoise, picholine, gaeta, or similar)
2 Tbsp (30 ml) lemon juice (a little zest is also lovely)
Freshly ground black pepper
1/4 cup (60ml) olive oil
A little fresh or dried hot pepper is never a bad idea, so if that’s appealing then go for it

Directions

Step 1

Using a mortar and pestle, start by pounding the garlic into a rough paste and then work the parsley in in batches so it starts to break up nicely. Add the capers and work on them, followed by the olives. And once everything is well incorporated and getting pasty, add the lemon juice and zest (if using). Twist in some black pepper (3 or 4 grinds, or more) and then add the oil gradually, whisking the mixture to incorporate it and form a nice creamy emulsion. Taste, adjust seasoning if needed, and serve.
Step 2

Alternatively, if you’re using a food processor, you can add everything at once and let it rip — just scrape down the sides once or twice so everything gets combined well. Because it’s so salty and acidic, this will keep, covered, in the fridge for up to 2 weeks.