Olive Tapenade
Salty, earthy with a rich "umami" flavor, provencal style Tapenade is a staple for summer snacking! The pefect compliment to wine, cheese and baguettes, it's incredibly easy to make and a versatile condiment to keep on hand!
Servings: 1 cup
Calories: 231kcal
Ingredients
- 1 cup pitted brine or dry cured black olives pitted (I used a mixture of Tanche and Nicoise)
- 2 Tbsp. capers rinsed and squeezed dry
- 2 cloves of garlic peeled and chopped
- 1 tsp. dijon mustard
- 1 tsp. anchovy paste
- ½ tsp. Herbs de Provence
- 1 - 2 Tbsp. extra virgin olive oil
- freshly ground black pepper to taste
Instructions
- Combine all the ingredients in the bowl of a food processor and pulse until the mixture is a thick paste but is not pureed. Slowly drizzle in 1 - 2 Tbsp. olive oil until the mixture reaches an spreading consistency. Taste and adjust seasonings.
- Alternatively, you can make this in a mortal and pestle - definitely more traditional, but not quite as quick to make!
Notes
As for attribution, that will be a hard one since I've looked at perhaps 4 or 5 dozen recipes for tapenade and have done lots of experimentation. But I would be remiss if I didn't thank David Lebovitz for his tip about rinsing and squeezing the capers - a step that does make a world of difference!
Nutrition
Calories: 231kcal | Carbohydrates: 10g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 3158mg | Potassium: 56mg | Fiber: 6g | Vitamin A: 625IU | Vitamin C: 4.4mg | Calcium: 151mg | Iron: 4.4mg