Olive Tapenade
By Groceree
Also known as Tapenade · Provencal Olive Spread
Black olives pounded with capers, anchovies, garlic and olive oil into a coarse, intense spread. Provence’s aperitif snack, named after the Provençal word for capers.
Last updated
- Servings
- Makes about 250 g
- Prep
- 10 min
- Total
- 10 min
Ingredients
black olives250 g
capers2 tbsp
anchovy fillets4
garlic cloves1
lemons½
thyme1 tsp
extra virgin olive oil5 tbsp
black pepper
gluten-free bread1 loaf
Instructions
- 01
Pound the and to a paste in a mortar.
- 02
Stone the if they have stones and rinse the . Add them and pound, or pulse in a food processor, until coarse — keep some texture.
- 03
Squeeze in the juice of the half , then work in the leaves and enough to loosen it to a spreadable paste.
- 04
Season with . It will not need salt — the , and are all salty.
- 05
Serve with toasted .
Notes
- Keep it coarse. A smooth purée loses the texture and tastes flatter.
- Do not add salt: the olives, capers and anchovies bring plenty.
- Capers, not olives, give it the name — tapeno is Provençal for caper.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 12 g
Estimated from the ingredients.
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