Tapenade

Name: Tapenade
Cuisine: Northern Europe
Ingredients: 165 g Kalamata olives in brine (jarred is fine), pitted; 1 tbsp finely chopped preserved lemon; 1 garlic clove; 2 anchovy fillets; 1 tbsp capers in brine; 1 tbsp red wine vinegar; 1 tbsp pomegranate molasses; 2 sprigs of thyme, leaves picked; 3 tbsp extra virgin olive oil; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Olives are at the heart of cultural identity across the Mediterranean. Tapenade, which is of French origin, is a great way to bring their tart umami flavours into your cooking. Use it as a garnish or spread, or simply enjoy it as a dip.

Ingredients

2 anchovy fillets
1 garlic clove
1 tbsp finely chopped preserved lemon

Europe
United Kingdom
France
London
Garnish
Fish course
Pescatarian
Gluten-free

Method

Roughly chop the anchovies and garlic and add to a food processor with the preserved lemon. Drain the olives and capers and add to the processor along with the red wine vinegar, molasses, thyme and a pinch of pepper. Do not add any salt at this point as you might find the olives and capers are salty enough!

Pulse the ingredients three or four times, until the mixture is still chunky but