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Tapenade recipe

Tapenade

by Juli Roberts
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients black olives green olives capers more more
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):
Size : per 1 Tbs.; Calories (kcal): 70; Fat (g): 5; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 4; Carbohydrates (g): 2; Polyunsaturated Fat (g): .5; Sodium (mg): 580; Cholesterol (mg): 5; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 112 , pp. 90
July 7, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by CookPilates, 9/29/2011I love this tapenade! Easy to make and a wonderful blend of flavor. Great with pita or fresh veggies. My favorite way to eat it @ breakfast is in a pita with arugula and an egg.