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)
- •1/2 cup pitted green olives (75g)
- •2 tablespoons capers, rinsed and drained
- •1 clove garlic, peeled
- •2 anchovy fillets (optional)
- •1 tablespoon fresh lemon juice
- •1/4 cup extra virgin olive oil
- •1 tablespoon fresh parsley, finely chopped
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the garlic clove into a food processor and pulse until finely minced.
- 2
Add the Kalamata olives, green olives, capers, and anchovy fillets to the processor.
- 3
Pulse the mixture several times until the ingredients are coarsely chopped; avoid over-processing into a smooth paste to maintain a rustic texture.
- 4
Transfer the mixture to a medium mixing bowl and stir in the lemon juice, olive oil, and fresh parsley.
- 5
Season with black pepper to taste, keeping in mind that the olives and capers are already quite salty.
- 6
Let the tapenade sit for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For a deeper flavor, toast your baguette slices with a little olive oil before spreading the tapenade on top.
- Store the tapenade in an airtight container in the refrigerator for up to one week; drizzle a thin layer of olive oil on top to keep it fresh.
- If you prefer a vegetarian version, simply omit the anchovies and add a pinch of sea salt or a teaspoon of Dijon mustard for depth.
✅ How it should turn out
The finished tapenade should have a chunky, rustic texture with a deep purple-green hue, smelling intensely of briny olives and garlic, with a sharp, savory, and complex flavor profile.