Black Olive Tapenade
Yield: makes 1 cup
Cook Time: 30 minutes
Tapenade, the traditional Provençal condiment made with black olives, is great on toasts, grilled fish, and roasts.
2 small garlic cloves
1 ⁄ 2 cup niçoise olives, pitted
1 ⁄ 2 cup oil-cured Mediterranean olives, pitted
2 tsp. capers, rinsed, optional
1 tbsp. lemon juice
1 ⁄ 2 tsp. lemon zest, grated
1 ⁄ 2 tsp. chopped thyme or winter savory
2 anchovy fillets, well rinsed and chopped
1 ⁄ 2 cup extra-virgin olive oil, plus more
Freshly ground black pepper
Mince the garlic, then sprinkle with a pinch of salt and press and smash into a smooth paste with the side of a knife.
Put the garlic paste, olives, capers, lemon juice and zest, the thyme, and anchovies in a food processor and grind to a rough paste. (Alternatively, use a large chef’s knife to chop the ingredients. For a smoother texture, purée for a while longer in the food processor.) Transfer to a small bowl and stir in olive oil, salt, pepper, and cayenne to taste. Thin with more olive oil if desired.
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