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.
Ingredients
- 1 1/2 cups pitted kalamata olives, drained
- 2 tbsp capers, drained, rinsed
- 4 fillets oil-packed anchovy fillets
- 2 cloves 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
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1
Combine 1 1/2 cups drained pitted kalamata olives, 2 tbsp drained, rinsed capers, 4 fillets oil-packed anchovy fillets, and 2 cloves peeled garlic cloves in a food processor or blender.
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2
Add 2 tbsp fresh lemon juice and 1 tsp fresh thyme leaves. Pulse until the mixture is coarsely chopped.
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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.
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4
Taste and season with 1/4 tsp freshly ground black pepper. The anchovies and capers provide enough salt, so taste before adding any.
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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.