Ingredients
Scale
- 1 1/2 cups Kalamata olives (pitted)
- 2 tablespoons capers (drained)
- 2 cloves garlic
- 2 anchovy fillets (optional, but highly recommended for flavor)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Combine the olives, capers, garlic cloves, and anchovy fillets (if using) in the bowl of a small food processor.
- Step 2: Pulse the mixture 5 to 7 times until the ingredients are coarsely chopped and well combined. Ensure the mixture remains chunky and avoid processing it into a smooth paste.
- Step 3: Add the fresh lemon juice and ground black pepper. With the motor running, slowly drizzle in the extra virgin olive oil until the tapenade is just moistened and holds together.
- Step 4: Stop the processor, scrape down the sides of the bowl with a spatula, and taste the tapenade. Adjust with more pepper or lemon juice if desired (it should not require additional salt due to the olives and capers).
- Step 5: Transfer the finished tapenade to a small serving bowl. Serve immediately with crusty bread, crackers, or fresh vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days; pouring a thin layer of olive oil over the surface helps prevent oxidation and keeps the tapenade fresh.
- Tapenade is best served at room temperature, so remove it from the refrigerator 20-30 minutes before serving to let the flavors bloom and the olive oil soften up perfectly.
- Try using this rich tapenade as a savory boost for mains by spreading it thinly on grilled chicken or fish, or stirring a teaspoon into scrambled eggs.
- For the best flavor, don't skip the optional anchovy fillets; they melt away completely, providing necessary umami depth without adding a fishy taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American