Olive Tapenade Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
12 servings (1/4 cup each)
-
Calories
68 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean
Olive Tapenade Recipe
Description
The Olive Tapenade Recipe brings together pitted, brine-cured olives with anchovy paste or minced anchovy filets, capers, coarsely chopped parsley, garlic cloves, and freshly squeezed lemon juice. These ingredients are pulsed in a food processor until roughly chopped, preserving a chunky texture rather than a smooth paste. Olive oil is gradually added while pulsing to bind the mixture without over-pureeing. Seasoning with freshly ground salt and black pepper balances the salty, tangy, and slightly pungent flavors.
This tapenade works well as a savory spread on bread or crackers, or as a topping for grilled vegetables or fish. Its robust flavor profile provides a punch of umami and brightness from the lemon and parsley.
For best results, use mild, brine-cured olives such as Kalamata or Lucques, and rinse capers to moderate their intensity. Roasting the garlic is optional and softens its sharpness, adding sweetness. The recipe yields about 3 cups total, enough for several servings. Store leftovers covered in the refrigerator for up to four days to maintain freshness.
Ingredients
- 1 1/2 cups olives drained (see note 1, pitted, brine-cured
- 1 teaspoon anchovy paste or 2 anchovy filets, minced (see note 2)
- 3 tablespoons capers rinsed (see note 3)
- 1 1/2 tablespoons parsley coarsely chopped
- 3 cloves garlic roasted if desired (see note 4)
- 3 tablespoons lemon juice (from 2 lemons)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup olive oil
Instructions
- In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
- Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.
Notes
- Choose mild, brine-cured olives like Kalamata or Lucques for balanced flavor.
- If preferred, anchovy paste can substitute minced anchovies for ease of preparation.
- Rinse capers before use to tone down their saltiness.
- Roasted garlic softens the flavor but is optional depending on taste preference.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/4 cup each)
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1 serving (1/2 cup) | |
| Calories | 68kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 338mg | 14% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
