Info
- Course: Antipasto/Mezze, Hors D'oeuvre
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
Can be made ahead of time.
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Tapenade
Cookbook
A full-flavored olive spread, popular in the Mediterranean.
Yield : 4–6 servings
Prep Time : 15 mins
Ingredients
- 9 oz (250g) Mediterranean black olives, pitted
- 1½ tbsp nonpareil capers, drained and rinsed
- 2 large garlic cloves
- 4 anchovy fillets in olive oil, drained
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- ¼ tsp crushed hot red pepper
Directions
1. Pulse the olives, capers, garlic, anchovies, thyme, and rosemary in a food processor or blender until finely chopped.
2. Add the lemon juice, olive oil, mustard, and hot pepper and process to form a thick paste. Serve in a small bowl with slices of toasted French bread.
Notes
Good with crudites and a selection of Mediterranean appetizers.
Prepare ahead: The tapenade can be refrigerated, stored in an airtight container, and filmed with a thin layer of olive oil, for up to 2 weeks. Stir well before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings.
110 kcal
3 % daily value
5 % daily value
0 % daily value
46 mg
8 mg
1 g
0 g
2 g
3 g
2 mg
820 mg
2 g
11 g
3 % daily value
