Black Olive Tapenade
Black Olive Tapenade takes about 10 min and serves 6. It needs 7 ingredients: olives, capers, anchovies, garlic, olive oil, and lemon. It is rated easy to make.
- Total time
- 10 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 250 g good black olives, stoned
- 2 tbsp capers, rinsed
- 5 anchovy fillets
- 1 small garlic clove
- 90 ml olive oil
- juice of 1/2 lemon
- leaves from a sprig of thyme
Method
Use olives worth eating
Buy whole olives and stone them yourself rather than the pre-stoned kind in brine, which are usually watery and bitter. This dip is four ingredients, so each one shows.
Chop or pulse coarsely
Pound in a mortar or pulse briefly in a processor with the capers, anchovies and garlic. Stop while it is still rough — blitzed to a purée it turns into a grey paste and loses all its texture.
Loosen with oil
Stir in the oil, lemon juice and thyme by hand. Adding the oil while the blade is running emulsifies it and makes it claggy; stirred in, it stays loose and glossy.
Rest and taste
Leave it 30 minutes before tasting. It almost never needs salt, and it usually wants more lemon. Keeps a week under a film of oil in the fridge.
30 min
Tagged
Cook this from your own kitchen
In the Cookeya app this recipe shows how many of its ingredients you already have and exactly what is missing, and adds the gaps to a shopping list grouped by aisle.