Classic Olive Tapenade
A bold, savory Mediterranean spread that brings the vibrant, salty essence of the coast to your appetizer table.
Ingredients
- •2 cups pitted Kalamata olives (300g)
- •2 tablespoons capers, drained (30g)
- •1 clove garlic, peeled
- •2 tablespoons fresh flat-leaf parsley, chopped
- •1 tablespoon fresh lemon juice
- •1/4 cup extra virgin olive oil (60ml)
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Place the pitted olives, capers, garlic clove, and parsley into the bowl of a food processor.
- 2
Pulse the mixture several times until it is coarsely chopped; do not over-process into a smooth paste as you want some texture.
- 3
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture is emulsified and spreadable.
- 4
Transfer the tapenade to a small bowl and stir in the lemon juice and black pepper.
- 5
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For a more complex flavor, add 2-3 anchovy fillets (if not keeping strictly pareve) or a teaspoon of Dijon mustard.
- Store the tapenade in an airtight container in the refrigerator for up to one week; ensure a thin layer of olive oil covers the surface to prevent oxidation.
- Serve at room temperature rather than straight from the fridge to allow the olive oil to soften and the flavors to bloom.
✅ How it should turn out
The finished tapenade should be a deep, rustic purple-black spread with a chunky texture, smelling of brine and fresh herbs, with a bold, salty, and bright flavor profile.