Tapenade

November 17, 2017

Tapenade - kvalifood.com

Tapenade is a Provencal olive paste made from black olives, capers, anchovies, and olive oil pounded together. The name comes from tapeno, the Provencal word for capers. It is used as a spread on bread, a condiment for grilled meats, and a flavoring for sauces and dressings.

Makes ca. 250 g, serves 6 as an appetizer

Ingredients

200 g pitted black olives (Nicoise or Kalamata)
3 anchovy fillets in oil, drained (~12 g)
1 1/2 tbsp capers, rinsed and drained (~14 g)
1 garlic clove, peeled and germ removed (~5 g)
60 ml extra virgin olive oil, plus more, for finishing
1 tsp fresh lemon juice
Freshly ground black pepper
1 tsp fresh thyme leaves (optional)

Directions

Rinse capers under cold water to remove excess salt or brine. Pat dry. Roughly chop the garlic.

Add olives, anchovy fillets, capers, garlic, lemon juice, pepper, and thyme (if using) to a food processor.

Pulse several times until the mixture is finely chopped but retains some texture - do not puree to a smooth paste.

With the processor running, slowly drizzle in the olive oil until the mixture forms a thick, spreadable paste. Scrape down the sides as needed.

Taste and adjust: add more lemon juice for brightness, more pepper if desired. Salt is rarely needed.

Transfer to a serving bowl or jar. Drizzle a thin layer of olive oil on top. Serve at room temperature with toasted bread or raw vegetables.

Notes

Stores refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Cover with a thin layer of olive oil before storing to prevent oxidation.
For green tapenade: substitute green olives (Picholine, Castelvetrano, or Lucques), increase lemon juice to 1 tablespoon, and consider adding a few fresh basil leaves.
The ratio of anchovies to olives is a matter of taste. For a bolder, more savory spread, use up to 5 fillets.
Tapenade also works as a pasta sauce (toss with hot spaghetti and a splash of pasta water), a sandwich spread, or a topping for grilled fish.