Emily Hartwood This Classic Olive Tapenade is a salty and savory recipe, which includes briny capers and rich black olives. It’s the perfect easy appetizer, ready in about 5 minutes.
Jump to RecipeClassic Olive Tapenade Ingredients
- 1 garlic clove, roughly chopped
- Juice of 1 lemon
- 3 tbsp capers, drained and chopped
- 6 anchovy fillets in olive oil, drained and chopped
- 250g (8 oz) black olives, pitted
- 20g (¾ oz) fresh flat-leaf parsley, roughly chopped
- About 3 tbsp olive oil
- Salt and black pepper
How To Make Classic Olive Tapenade
- Blitz the aromatics: Put the roughly chopped garlic, lemon juice, drained capers, and chopped anchovies into a food processor or blender. Purée for about 10 seconds until the mixture is quite smooth.
- Add bulk and emulsify: Add the pitted black olives and fresh parsley to the processor and purée again. With the machine running, slowly drizzle in enough olive oil to make a spreadable paste.
- Season and serve: Taste the tapenade carefully. Season with salt and black pepper if necessary (remember the anchovies and capers are already salty). Serve at once, or refrigerate in a covered container.
Recipe Tips
- Watch the salt: Anchovies, capers, and olives are the “trinity” of salty ingredients. You likely won’t need to add any extra table salt, but a crack of black pepper adds a nice depth.
- Texture preference: For a more rustic tapenade, pulse the olives briefly rather than puréeing them into a smooth paste. If you prefer a smooth spread for delicate crackers, blend it longer.
- Olive choice: Use high-quality black olives like Kalamata or Niçoise for the best flavor. Avoid the bland canned black olives used for pizzas, as they lack the necessary brine and depth.
- The role of anchovies: Even if you don’t like fish, don’t skip the anchovies. They melt into the mixture and provide a deep, savory “umami” punch rather than a fishy taste.
What To Serve With Classic Olive Tapenade
This versatile spread works well with crusty breads and fresh vegetables.
- Crostini or Baguette: The traditional vessel for tapenade.
- Grilled Fish: Spoon over white fish or salmon.
- Crudités: A salty dip for cucumber, carrots, or celery.
- Pasta: Stir into hot spaghetti for an instant sauce.
How To Store Classic Olive Tapenade
- Refrigerate: Store the tapenade in an airtight container or a jar in the refrigerator for up to 3 days.
- Preservation Hack: To keep it fresher for longer, smooth the top of the tapenade in the jar and pour a thin layer of olive oil over the surface to seal out air.
- Freeze: You can freeze tapenade in small containers for up to 3 months.
Classic Olive Tapenade Nutrition Facts
- Calories: 188kcal
- Protein: 2g
- Carbohydrates: 3g
- Fat: 19g
- Saturates: 2.5g
- Sugar: 0g
- Salt: 1.8g
Nutrition information is provided per serving (based on 4 servings).
FAQs
Can I make this vegan?
Yes. To make a vegan tapenade, simply omit the anchovy fillets. You may need to add a pinch more salt or a teaspoon of miso paste to replicate the savory depth.
Do I have to use a food processor?
Traditionally, tapenade was made with a mortar and pestle. If you don’t have a processor, you can finely chop all the ingredients by hand with a sharp knife and mix them with the oil in a bowl for a chunkier texture.
What kind of oil should I use?
Use a good quality Extra Virgin Olive Oil. Since the tapenade is not cooked, the flavor of the oil will be very prominent.
Classic Olive Tapenade Recipe
Course: AppetizersCuisine: FrenchDifficulty: Easy4
servings5
minutes188
kcalA bold and briny Provençal spread made with black olives, capers, anchovies, and fresh lemon juice.
Ingredients
1 garlic clove, chopped
Juice of 1 lemon
3 tbsp capers, drained
6 anchovy fillets
250g black olives, pitted
20g fresh parsley
3 tbsp olive oil
Salt and black pepper
Directions
- Place garlic, lemon juice, capers, and anchovies in a food processor.
- Purée for 10 seconds until smooth.
- Add olives and parsley to the mixture.
- Purée again while slowly adding olive oil until a paste forms.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately or store in the fridge.
Notes
- Adding the olive oil slowly while the machine is running helps emulsify the mixture, creating a creamy texture rather than just oily chopped olives.
- Be careful with the salt; tast the mixture before adding any extra, as the capers and anchovies provide a significant amount of salinity on their own.
- This recipe is best consumed within 3 days for maximum freshness, though a layer of oil on top can help preserve the color.
