Olive Tapenade

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Olive tapenade is a savory spread made from finely chopped olives, capers, and various seasonings. It is often enjoyed as an appetizer on toasted bread or as a condiment for meats and sandwiches. This delicious Mediterranean dish can be found in many American bistros and is perfect for adding a burst of flavor to your meals.

Ingredients

Nicoise olives - 5.3 oz
Picolin olives - 5.3 oz
Sun-Dried Tomatoes - 0.9 oz
Capers - 1 tablespoon
Garlic - 1 clove
Anchovy fillet - 1 piece
Olive Oil - 2 fl oz
Fresh basil leaves - ½ spoons
Thyme - ½ spoons
Parsley - ½ spoons
Fresh basil leaves - ¼ spoons

Step by Step guide

Step 1

Remove the pits from the olives and black olives, and chop the garlic, anchovy fillet, and sun-dried tomatoes.

Step 2

Place all the ingredients except for the olive oil into a food processor, turn it on to pulse mode, and wait until the olives, black olives, tomatoes, garlic, and other ingredients are finely chopped and well mixed.

Step 3

Without turning off the food processor, gradually pour in the olive oil until you achieve a more or less homogeneous paste.

Step 4

Olive tapenade can be served as a standalone appetizer, with crostini or crackers, or spread on croutons for a Caesar salad. The prepared tapenade can be stored in the refrigerator in a tightly sealed container for up to a week.