Traditional Black Tapenade

A smooth, dense paste of deep black. The saltiness of the anchovy enhances the olive's roundness, while the texture remains rustic, never smooth like industrial purée.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 163
• Protein: 2 g
• Carbs: 3 g
• Fat: 16 g

Ingredients

• 166.7 g Black olive ( pitted )
• 33.3 g European anchovy ( drained fillets )
• 0.7 pc Garlic ( degermed )
• 33.3 ml Extra virgin olive oil
• 0.3 pc Citrus limon (L.) Burm. f. ( juiced )
• 0.7 pinch Thyme ( leaves only )
• 33.3 g Capers ( drained )

Instructions

1. Base preparation

   Pit the black olives. Peel the garlic clove, cut it in half and remove the central germ to avoid bitterness.

2. Grinding

   In a mortar or blender, combine olives, anchovies, garlic, thyme, and capers. Pulse to keep some texture; the paste should be homogeneous but grainy.

3. Binding and seasoning

   Drizzle in the olive oil while mixing. The preparation should become glossy. Finish with a squeeze of lemon juice. Taste before adding salt, as anchovies are already very salty.

Chef's tips

• Use a mortar for a less smooth and more authentic texture than a blender.
• Let it rest for 2 hours in the fridge for the flavors to meld before serving.

Storage

Keeps for 1 week in the refrigerator in a closed jar, covered with a thin layer of olive oil.