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Tapenade
4.9 from 144 votes

Tapenade

Tapenade is a coarse purée made from black olives, garlic, capers, and anchovies blended with Dijon mustard and virgin olive oil. It delivers a salty, tangy, and savory punch with a slightly coarse texture. This spread can be served as an appetizer on bread or as a condiment to complement various dishes where a concentrated olive flavor is desired.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. On very low speed, gradually add the remaining virgin olive oil slowly to a smooth homogeneous coarse puree.
  3. 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