Classic Olive Tapenade

Name: Classic Olive Tapenade
Yield: Makes about ¾ cup (6 oz/185 g)
Cuisine: French
Ingredients: Pitted Niçoise or Kalamata olives, ½ cup (2½ oz/75 g); Pitted Niçoise or Kalamata olives, ½ cup (2½ oz/75 g); Anchovy fillet, 2 teaspoons, chopped; Capers, 1 tablespoon, rinsed; Lemon zest, 1 teaspoon grated; Garlic, 1 teaspoon minced; Fruity extra-virgin olive oil, 2–3 tablespoons; Freshly ground pepper, ½ teaspoon

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

This time-honored paste of olives, capers, anchovies, and garlic hails from provence, where olive trees and caper bushes flourish in the sunny climate. It’s a delicious spread for grilled bread or pizza, dip for cruditÉs, or relish for grilled lamb, fish, or vegetables.

Ingredients

Pitted Niçoise or Kalamata olives, ½ cup (2½ oz/75 g)
Cap

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Provence
Mediterranean

Method

In a food processor, combine the olives, capers, anchovy, garlic, lemon zest, pepper, and 2 tablespoons olive oil. Pulse to form a coarse purée, adding more oil if needed for spreadability.

Transfer the tapenade to a bowl and use right away, or cover and refrigerate for up to 5 days, then br