Black Olive Tapenade

Recipe By:
Steve G
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Black Olive Tapenade
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  • Total Time 15 min Ico-add
  • Yield 1 1/2 Cups
  • Level Medium

Tapenade is wonderful as a spread on garlicky bread and as a condiment for grilled fish, meat and poultry. Use the best quality olives you can find, French Niçoise or Greek Kalamatas are good choices. Chef...
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Ingredients

  • 1 cup pitted black olives
  • 2 teaspoons minced garlic
  • 1 teaspoon minced yellow onion
  • 4 anchovy filets (from a can)
  • 1 teaspoon capers
  • 1/8 teaspoon dried thyme
  • Pinch of cayenne pepper
  • 1/4 cup olive oil
  • 1/4 teaspoon fresh lemon juice
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Directions

  1. 1. Place the olives, garlic, onion, anchovies, capers, thyme and cayenne in the bowl of a food processor and pulse until the olives are broken down but the mixture is still chunky.
  2. 2. With machine running, pour the olive oil through the feed tube in a slow, steady stream. Process until the mixture is finely chopped and even in texture but not completely puréed. Add the lemon juice and stir.
  3. 3. The tapenade keeps, covered, in the refrigerator for 1 week.
 
 
  • Did you know?

    In sixth century Provençal, the part of the caper used for food was called tapeno. They were mushed together in the amphoras they were preserved in to form a kind of pâté. Thus, tapenade is known today by the word for caper rather than for olives.