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olive tapenade

olive tapenade

Olive tapenade brings Mediterranean flavor to your snacks. Fast, flavorful, and healthy for every occasion. Try this delight!
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Total Time 16 minutes
Servings: 8 portions
Course: Appetizer
Cuisine: Mediterranean
Calories: 92
Ingredients Method Notes

Ingredients
  

  • 1.5 cup pitted black olives preferably Kalamata or a mix, well drained
  • 2 tablespoon capers rinsed and drained
  • 2 fillet anchovy optional, for a classic touch
  • 2 clove garlic small, peeled
  • 3 tablespoon extra-virgin olive oil plus a bit more for drizzling
  • 0.5 tablespoon lemon juice freshly squeezed
  • 0.5 teaspoon fresh thyme leaves or 1/4 teaspoon dried
  • 0.25 teaspoon black pepper freshly ground

Method
 

  1. Place the pitted black olives, capers, anchovy fillets (if using), and garlic cloves in a food processor.
  2. Pulse the ingredients a few times until you achieve a coarse mixture. Do not overprocess—the tapenade should have some texture.
  3. Add the lemon juice, fresh thyme leaves, and black pepper. Gradually pour in the extra-virgin olive oil while pulsing until a slightly chunky spread forms.
  4. Taste and adjust seasoning if needed, adding a bit more lemon juice or pepper as desired.
  5. Transfer the tapenade to a serving bowl, drizzle with a touch of extra olive oil, and garnish with more thyme if you like.
  6. Serve immediately with crusty bread, crackers, or as a dip for vegetables. Refrigerate for up to 5 days in a sealed container.

Notes

Olive tapenade is a true Mediterranean gem, renowned for its bold flavor and remarkable versatility. This spread isn’t just a party classic—it’s a quick fix for snacks, appetizers, or even as a condiment in sandwiches. Whether you’re hosting friends or prepping an easy weeknight treat, a batch of tapenade always finds its place on the table.

Tips for the Perfect Texture and Flavor

Choose your olives carefully: Kalamata or a mix of high-quality olives work wonders. Rinse them well to remove excess brine, which helps keep the flavors balanced.
Anchovies are optional, but recommended for those looking for an authentic experience and deeper umami. Anchovies dissolve into the paste—no one will taste "fishiness," just extra savoriness.
Process with care: Pulse the mixture just enough to keep some texture. Over-blending makes it pasty instead of rustic. Use the pulse function to control consistency.
Balance the flavor: If you prefer a lighter tapenade, add a little more lemon juice. For herbal notes, a pinch of fresh parsley or basil complements the thyme beautifully.

Serving and Pairing Ideas

Tapenade is divine on fresh or toasted baguette slices, but think creatively:
  • Swirl into warm pasta for a quick sauce.
  • Spoon over grilled chicken or fish to add a flavor boost.
  • Top deviled eggs for a gourmet twist.
For a beautiful platter, serve it with sliced vegetables, crackers, and artisan cheeses. Make a sandwich with roasted vegetables and a slather of tapenade, or even use it to fill savory pastries.

Storage and Make-Ahead Advice

Tapenade tastes even better after a few hours in the fridge, as the flavors meld. Store in a tightly sealed container with a thin layer of olive oil on top to preserve freshness for up to five days. If serving to a crowd, double the recipe—it disappears fast!
Experiment with the ratios and ingredients until you find your house favorite. Enjoy discovering how a simple spread can elevate any occasion!