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Tapenade
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Versatile tapenade: dip, pasta addition, sandwich spread, or meat accompaniment.
Ingredients:
  • 175g (1 cup) kalamata olives
  • 3 large (or 4 small) anchovy fillets, drained
  • 20.00 ml drained capers, rinsed, patted dry with paper towel
  • 36.40 gm extra virgin olive oil
  • 10.60 gm fresh lemon juice
  • Freshly ground black pepper
Instructions:
  • Gently press the olives with the flat edge of a large knife on a chopping board to separate the flesh. Then, use a small knife to cut the flesh away from the stones. If available, you can also use an olive pitter from kitchenware shops to remove the stones.
  • Combine olives, anchovy fillets, and capers in a food processor. Process until almost smooth, scraping down the sides occasionally. With the motor running, slowly add oil in a thin stream until a thick, smooth paste forms. (Adding oil slowly ensures proper emulsification and prevents separation.)
  • Combine lemon juice with the tapenade, season with pepper, and transfer to an airtight container. To maintain freshness, you can top it with a thin layer of olive oil before refrigerating.

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