Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe

Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe

A classic black-olive tapenade. [Photograph: Vicky Wasik]

This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

Why It Works

  • The easy food processor method produces a paste that's made spreadable and familiar by the addition of oil at the end.
  • The mortar and pestle method produces superior flavor and texture by extracting more flavor from the individual ingredients.
  • Yield:Makes about 1 cup
  • Total time:10 minutes with food processor, 25 minutes with mortar and pestle

Ingredients

  • 1/2 cup pitted black olives, such as Ni├žoise or oil-cured olives
  • 1 tablespoon drained capers
  • 2 drained oil-packed anchovy fillets
  • 3 medium cloves garlic
  • 5 basil leaves (optional)
  • 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh juice from 1 lemon
  • Extra-virgin olive oil, as needed
  • Kosher salt and freshly ground black pepper, if needed

Directions

  1. 1.

    If using a food processor: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.

  2. 2.

    If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.