Traditional Black Tapenade
15 min
total
4
people
163
calories per serving
Ingredients
4 people
- 166.7 gBlack olive (pitted)
- 33.3 gEuropean anchovy (drained fillets)
- 0.7 pcGarlic (degermed)
- 33.3 mlExtra virgin olive oil
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 pinchThyme (leaves only)
- 33.3 gCapers (drained)
Method
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.
- 1
Pit the black olives. Peel the garlic clove, cut it in half and remove the central germ to avoid bitterness.
- 2
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 1 week in the refrigerator in a closed jar, covered with a thin layer of olive oil.
4.8
11 reviews
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