Olive Tapenade
Ingredients
- • 200 g pitted Kalamata olives
- • 100 g pitted green olives
- • 30 g capers, drained
- • 4 item anchovy fillets
- • 2 cloves garlic
- • 15 ml fresh lemon juice
- • 60 ml extra virgin olive oil
- • 5 g fresh thyme leaves
- • 1 sprinkle black pepper to taste
Instructions
- 1
Pat the olives dry with paper towels to remove excess brine
- 2
In a food processor, combine Kalamata olives, green olives, capers, anchovy fillets, and garlic cloves
- 3
Pulse 8-10 times until the mixture is coarsely chopped but not completely smooth - you want some texture
- 4
Add the lemon juice and fresh thyme leaves, then pulse 2-3 more times to combine
- 5
With the processor running, slowly drizzle in the olive oil until the mixture comes together into a spreadable paste
- 6
Taste and season with freshly ground black pepper as needed (the olives and anchovies provide plenty of salt)
- 7
Transfer to a serving bowl or storage container
- 8
Let the tapenade rest at room temperature for 30 minutes before serving to allow flavors to meld
- 9
Serve with crusty bread, crackers, or crudités (fresh raw vegetables cut into sticks or bite-sized pieces), or use as a condiment for grilled meats and vegetables...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant tapenade brings the essence of Provence to your table in just minutes. Serve it generously on crusty bread or grilled vegetables – the bold flavors of olives, capers, and anchovy create an irresistible appetizer that always disappears first at gatherings."
