Marvelous homemade tapenade (olives, anchovies and capers spread)
How strange, I am not so keen on olives on their own but I love tapenade, a Provençal specialty. Adore it. Can eat spoons of it on its own if nobody watches. Its great taste makes it one of my treasured food accessories, I use it with lamb, beef, fish, in pasta, potatoes (try tapenade flavored mash!) on bread or pita, with any tomato-based dish, and of course, on my fingers. A 10-min wonder.

Marvelous homemade tapenade (olives, anchovies and capers spread)

Posted on November 11, 2009
Categories: Breakfast and spreads, Food accessories, No-stress: make ahead, Superfast
Print this recipe
Recipe by: universal!
Busy:10 min, Total prep time: 10 min
Serves: Makes a small jar 
Makes a small jar

Peel the garlic clove and chop coarsely.

Using a mixer, blend the olives, anchovies, garlic and lemon juice together. Pour the olive oil slowly and mix it in.

Depending on your taste, you may want to blend the ingredients into a chunky texture or keep blending until smooth. I like it slightly chunky.

Makes a small jar

Peel the garlic clove and chop coarsely.

Using a mixer, blend the olives, anchovies, garlic and lemon juice together. Pour the olive oil slowly and mix it in.

Depending on your taste, you may want to blend the ingredients into a chunky texture or keep blending until smooth. I like it slightly chunky.

VN:F [1.9.1_1087]
Rating: 4.4/5 (5 votes cast)
Marvelous homemade tapenade (olives, anchovies and capers spread), 4.4 out of 5 based on 5 ratings
As with pesto, vary the quantities of each ingredient based on your taste. If you have fresh thyme, basil or oregano, add a few leaves in to add even more flavour. Some traditional recipes also call for a dash of brandy.

The tapenade keeps in the fridge very well (up to 3 weeks) if you store it in a sealed container and cover it with a bit of olive oil.
Ingredients

170 g pitted black kalamata olives
3 anchovies (in oil from a tin)
1 teaspoon capers
1 garlic glove
3 tablespoons olive oil (40 g)
Pepper
Juice of half a lemon

2 Comments to “Marvelous homemade tapenade (olives, anchovies and capers spread)”

  • Emilie

    April 9th, 2010 at 8:53 pm


    Nice taste of a summer in Provence! I actually used the juice of the whole lemon but only a personal taste preference.

    VA:F [1.9.1_1087]
    Rating: 0.0/5 (0 votes cast)

Leave a Comment