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Black Olive Tapenade
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Adapted from Alton Brown
About This Recipe
| Yield: | makes about 2/3 cup |
| Active time: | 10 minutes |
| Total time: | 10 minutes |
| Special equipment: | Food Processor |
| This recipe appears in: | Sauced: Black Olive Tapenade |
Ingredients
- 1/2 pound pitted Kalamata olives, or other black olives
- 2 anchovy fillets
- 1 small clove garlic, peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 1 tablespoon fresh juice from 1 lemon
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon whole grain Dijon mustard
- Kosher salt and freshly ground black pepper
Procedures
-
1
Place olives, anchovies, garlic, olive oil, capers, lemon juice, thyme, and mustard in the workbowl of a food processor fitted with a steel blade. Pulse until uniformly chopped into a thick paste, stopping to scrape down sides as necessary. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.
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