Tapenade

Name: Tapenade
Yield: Yield: ½ cups/360 ml
Ingredients: 12 oz/340 g salt-cured black olives; 12 oz/340 g salt-cured black olives; 4 oz/113 g capers in brine, drained; 2 oz/57 g salted anchovy fillets; 2 fl oz/60 mL lemon juice; ½ oz/14 g Dijon mustard; 4 fl oz/120 mL extra-virgin olive oil; Ground black pepper, as needed

Preparation info

Yield:
½ cups

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

12 oz/340 g salt-cured black olives
4 oz/113

Fish course
Starter
Pescatarian
Street Food
Gluten-free

Method

Taste the olives, capers, and anchovies. If they are too salty, submerge them for 10 minutes in cold water, then drain, rinse and pat dry, and check again.
In a food processor, combine the olives, capers, anchovies, lemon juice, mustard, oil, and pepper and process into a coarsely textured, slightly cohesive paste.
Reserve to allow flavors to develop