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Tapenade

A boldly flavored Provencal spread made by blending briny black olives with capers, anchovies, garlic, and olive oil into a coarse paste. Serve on toasted baguette slices or as a dip for crudites.

10 minEasyServes 8115 cal/serving

FrenchAppetizerBlenderMediterraneanLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 1/2 cups pitted kalamata olives, drained
  • 2 tbsp capers, drained, rinsed
  • 4 oil-packed anchovy fillets
  • 2 garlic cloves, peeled
  • 2 tbsp fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tsp fresh thyme leaves
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    Combine 1 1/2 cups drained pitted kalamata olives, 2 tbsp drained, rinsed capers, 4 oil-packed anchovy fillets, and 2 peeled garlic cloves in a food processor or blender.

  2. 2

    Add 2 tbsp fresh lemon juice and 1 tsp fresh thyme leaves. Pulse until the mixture is coarsely chopped.

  3. 3

    With the motor running, drizzle in 1/4 cup extra-virgin olive oil and process until you have a coarse, spreadable paste. Do not over-blend - it should have texture.

  4. 4

    Taste and season with 1/4 tsp freshly ground black pepper. The anchovies and capers provide enough salt, so taste before adding any.

  5. 5

    Transfer to a bowl and serve immediately with toasted bread, crackers, or crudites. Alternatively, refrigerate in an airtight container for up to 1 week.

Questions

Can I make Tapenade ahead?

Yes, it takes well to being made ahead. Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Tapenade?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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