Tapenade
Updated May 21, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small garlic cloves, roughly chopped
- 3anchovies, roughly chopped
- 2tablespoons salted capers, rinsed, drained and roughly chopped
- ¾cup pitted black olives (such as Niçoise or Kalamata) or green olives (such as Picholine or Lucques), roughly chopped
- ¼cup extra-virgin olive oil
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
105 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using a mortar and pestle, place the garlic in a mortar and grind until a rough paste forms. Add the anchovies and capers, and pound them, scraping the sides of the mortar often, until they are smashed into a mostly smooth paste. Add the olives and pound into a slightly chunky paste. Slowly add the oil, 1 tablespoon at a time, smashing until it’s all combined. Season with pepper.
- Step 2
If using a food processor, place the garlic in the bowl and pulse until finely chopped, scraping the sides of the bowl as necessary with a flexible spatula. Add the anchovies and capers, and pulse, scraping the sides often, until they are finely ground. Add the olives and pulse until a slightly chunky paste forms. With the food processor running, slowly pour in the oil until it’s all combined, stopping to scrape once or twice. Season with pepper.
Private Notes
Comments
No need to pre-chop anything. Just throw it all into a blender or food processor and give it a quick blitz or two. Don’t over blend. Lemon juice or zest helps lighten the taste a bit. And yes, rinse and drain all olives, capers, and anchovies before processing. Otherwise delicious.
Capers are the essential ingredient. The name refers to them.
Hi, you can omit the anchovies completely, you won't notice the difference and it will remain fresh longer in the fridge. Do please see my note. Enjoy.
Flat. The first tapenade I made was from a recipe in the Silver Palate cookbook. Tuna. Green olives. Lemon juice. These are a few of the additional ingredients from that recipe. Made that the first time in the early '80s. Still remember it!
I assume this is intended to be served immediately. If not, no mention was made of storage info - container, shelf life...refrigerated or not?
@JenInJapan at the top it says to store it in an airtight container in the fridge for up to a week.
For a vegetarian/vegan version, instead of anchovies I add a splash of balsamic or red wine vinegar, a tablespoon of lemon and a pinch of salt. Also some parsley to balance all the acid, maybe a small handful.