Olive tapenade
Hailing from the Provence region of France, tapenade is a flavoursome dish that doesn’t hold back. You have to be a fan of black olives to enjoy this. And capers. And anchovies – some tapenade recipes leave these out, but we think they’re a crucial element.
WE MADE THIS!
Recipe originally published 14/02/2016
Whether you’re spreading it on bread, dipping veggies, or stirring it into pasta, olive tapenade is sure to satisfy your taste buds and transport you straight to the sunny shores of the French Riviera.
www.theguardian.com
We used Felicity Cloake’s perfect tapenade recipe, but opted to forgo the blender in favour of a rough-chop. Use a pestle & mortar for a more traditional blend.
TIME: 5 mins / DIFFICULTY: EASY / MAKE DAY BEFORE
ingredients
- 200g kalamata olives
- 3 tablespoons capers
- 3 anchovies
- A handful of fresh thyme, chopped
- 1 clove garlic, crushed
- 1/2 lemon
- Olive oil, to taste
METHOD
1.
Chop up the olives, capers and anchovies into really small pieces.
2.
Mix in a bowl with all other ingredients. You can opt to blend in a food processor, but we like the roughness of a hand chopped tapenade.
3.
Add salt, pepper and olive oil to taste. Serve with a selection of toasted breads.
MORE LINKS
French tapenade is a versatile spread that can be customized to suit individual taste preferences. Variations include the addition of anchovies, fresh herbs, sun-dried tomatoes, nuts, and spices. Different types of olives can also be used, and lemon zest can be added for a citrusy kick.
www.bbcgoodfood.com
This recipe swaps out the lemon and garlic for some red wine vinegar to give the extra little punch
www.seriouseats.com
Here’s Serious Eat’s deep dive into tapenades, the process to make them, and a little side step into a Star Wars x tapenade origin story