Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.
Yields about 1 cup
1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
2 Tbs. capers, rinsed and drained
3 anchovy fillets, rinsed and patted dry
1 medium clove garlic, smashed and peeled
1 tsp. Dijon mustard
1-1/2 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh flat-leaf parsley
Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.
Make Ahead Tips
Tapenade can be refrigerated in an airtight container for up to 1 month.
nutrition information (per serving):
per 1 Tbs.;
photo: Scott Phillips
From Fine Cooking 112
, pp. 90
July 7, 2011