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
- •1 clove garlic, peeled
- •3 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon fresh thyme leaves
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the pitted olives, capers, and garlic clove into a food processor.
- 2
Pulse the mixture several times until the ingredients are coarsely chopped; avoid over-processing into a smooth paste to maintain a rustic texture.
- 3
Add the olive oil, lemon juice, thyme, and black pepper to the processor.
- 4
Pulse again briefly until the ingredients are well combined but still retain some texture.
- 5
Transfer the tapenade to a small bowl and let it sit for at least 15 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For a more complex flavor, use a blend of half Kalamata and half green pimento-stuffed olives.
- This tapenade keeps well in an airtight container in the refrigerator for up to one week; simply drizzle a thin layer of olive oil on top to preserve freshness.
- Serve alongside toasted baguette slices, fresh crudités, or use it as a flavorful topping for grilled white fish.
✅ How it should turn out
The finished tapenade should have a deep purple, rustic texture with a robust, salty, and briny flavor profile brightened by the citrus and aromatic herbs.