Tapenade
This quick and easy tapenade recipe yields a vibrant, savory Mediterranean spread. Combining briny olives, pungent anchovies, capers, garlic, fresh basil, and lemon juice, it's processed with olive oil to a rustic consistency. Perfect as an appetizer or condiment, it offers a burst of umami and zesty freshness.
Equipment
- 1 Food Processor
- 1 Fine-Mesh Strainer For rinsing olives and anchovy fillets
- 1 Rubber Spatula For scraping down the food processor bowl
- 1 Serving Bowl
Ingredients
Main
- 1/2 pound pitted mixed olives
- 2 anchovy fillets rinsed
- 1 small clove garlic minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Notes
For optimal flavor, use high-quality olives and extra-virgin olive oil. Rinsing both the olives and anchovy fillets thoroughly under cool water is crucial to manage the sodium level and prevent an overly salty tapenade. When processing, pulsate the food processor in short bursts to achieve a coarse, rustic texture rather than a smooth paste; over-processing can diminish the distinct flavors of the ingredients. Taste and adjust lemon juice or olive oil as needed for balance. Consider adding a pinch of freshly ground black pepper or a very small amount of orange zest for an aromatic lift. Serve at room temperature with crusty baguette, crackers, or crudités. It also makes an excellent topping for grilled fish or chicken.