Tapenade
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Cuisine
French
Tapenade
Description
This Tapenade is created by finely chopping anchovy fillets, black olives, garlic, and capers into a paste, then mixed with Dijon mustard and virgin olive oil until smooth yet retaining a coarse consistency. The olive oil is added gradually to achieve a homogeneous purée that balances the briny and pungent components.
The use of good-quality black olives and virgin olive oil ensures the spread has a rich, bold flavor, while the capers add brightness and the anchovies provide depth and savoriness. Garlic lends pungency, and a light seasoning with black pepper and sea salt (if needed) adjusts the taste.
Tapenade is versatile for serving as a spread on crisp bread or as a flavor enhancer for grilled meats, vegetables, or pasta dishes. The recipe also suggests an alternative preparation in a mortar for a chunkier, country-style texture.
Ingredients
- 150 grams black olives best quality, pitted
- 20 grams garlic
- 50 grams capers washed and drained
- 50 grams anchovy fillet drained, washed, and dried
- 10 grams Dijon mustard
- 100 milliliters olive oil virgin, best quality
- black pepper from the mill
- sea salt if needed, flakes
Instructions
- In a food processor chop the anchovy fillets, garlic, black olives and capers until to a pulp. Add the Dijon mustard and approx 2 soup spoons of the virgin olive oil to a fairly smooth paste.
- On very low speed, gradually add the remaining virgin olive oil slowly to a smooth homogeneous coarse puree.
- Season with pepper from the mill and sea salt if needed As an alternative, use a mortar and crush the ingredients to a pulp for a more “country style” coarse Tapenade.
Notes
User Reviews
Overall Rating
4.9
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