Tapenade
Cookbook
Olives, Anchovies, and Capers: The Secret Ingredient of the Mediterranean Table
Published by Chronicle
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionCocktail Party
Recipe Coursetapas/small plates
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Equipmentblender, mortar and pestle
Five Ingredients or LessYes
Taste and Textureherby, salty, savory
Type of Dishdip/spread
Ingredients
- 1½ cups (about ½ pound) salt-cured black olives, pitted
- 16 anchovy fillets
- 3 tablespoons capers, rinsed and drained
- ½ teaspoon minced fresh thyme
- 1 to 2 tablespoons extra virgin olive oil
Instructions
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1 Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste. The process can also be accomplished in a blender, however. Put the olives, anchovies, capers, and thyme in a blender along with the olive oil and purée until smooth.
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2 If you are not using it immediately, put the purée in a jar, cover tightly, and store in the refrigerator, where it will keep for up to 3 months.
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