Tapenade

Prep Time: 15 min Cook Time: 0 min
Tapenade

Tapenade

Prep Time: 15 min Cook Time: 0 min

About This Recipe

Tapenade combines some of Provence’s most intense flavors in one gorgeous spread: fruity olives, tangy capers, and sharp garlic, all traditionally enhanced by the profound umami of anchovies (though it’s still wonderful without them). Great on toast or crackers, as a dip for crudités, or as a condiment for sandwiches, tapenade should see regular rotation in your kitchen.

The Benefits

Olives and olive oil are full of healthy fats, and the combination of garlic, lemon, and parsley (besides tasting amazing) brings a plethora of vitamins, minerals, and immune-boosting power to this spread.

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

Ingredients

4 to 6 Servings
  • 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

  1. 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.
  2. 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.