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Tapenade

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5 from 1 review

Tapenade hails from the Provençal region of France and comes from the French word “tapen” which means capers. This is the perfect union of briny, salty, and savory flavors from the Mediterranean trifecta of olives, capers, and anchovies. Use it as a spread on bread, or serve it with crudité, hard-boiled eggs, fish, stuff chicken, and more.

  • Yield: 6

Ingredients

13 0z/400 g Kalamata olives, pitted, rinsed, and drained

1/4 cup/60 ml extra-virgin olive oil

2 garlic cloves

3 anchovy fillets

1 Tbsp fresh thyme

1 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

1 tsp capers, rinsed and drained

1/2 tsp freshly ground black pepper

fine sea salt

Instructions

  1. Place all the ingredients except the salt in a food processor and pulse to get a fine mixture (See Notes). Taste and season with salt.
  2. Store in a sterilized air-tight container and refrigerate for two weeks or freeze for up to 1 month.

Notes

  • Green olives can be used in place of the blackish-purple Kalamata olives.
  • If you prefer a coarser consistency, pulse for shorter intervals.

Find it online: https://niksharmacooks.com/tapenade/

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