Tapenade is a Provencal olive paste with capers and olive oil. Very often it also includes anchovies, garlic and herbs. The preparation of tapenade is extremely simple, because it is enough to chop the olives, capers and anchovies very finely or blend them and combine them with olive oil.
When making tapenade, you can choose between black or green olives. The most common type of tapenade is made from black olives, such as Kalamata. Tapenade is usually served on bread or added when making fish dishes. It tastes delicious on toasts, grilled baguettes and crackers. Below, you can find a recipe for tapenade made from Kalamata olives. Be sure to prepare this tapenade at home.
Ingredients for tapenade.
- 150 g Kalamata olives
- 2 cloves of garlic
- 1 tablespoon of capers
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- a pinch of pepper
- 1 tablespoon of chopped parsley
- 1/2 teaspoon of fresh thyme
- 40 g anchovies
How to make tapenade.
I prepared my tapenade by mixing all the ingredients with a food processor.
Put chopped olives, anchovies, mashed garlic, capers, chopped parsley and thyme leaves into a container. Add olive oil, black pepper and lemon juice. Blend the ingredients until a uniform and almost creamy consistency is obtained.
If you don’t have a food processor at home, you can make the tapenade by chopping the ingredients. In such case, chop the olives, capers and herbs with a knife. Put the chopped ingredients into a bowl, add the remaining ingredients and mix.
Good to know when making tapenade.
Tapenade tastes best a few minutes after its preparation. After all ingredients are mixed or chopped, set the tapenade aside for at least 30 minutes. This will allow the ingredients to merge into one whole.
I did not add salt to my tapenade. Both capers and anchovies are quite salty and any extra salt would make the tapenade just too salty.
Do you like dishes made with olives? If so, try our recipe for Caponata.