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Tapenade
Melissa Peterman
Approximately 1.5 to 2 cups, serving 8-12
BeginnerClassic tapenade is a dish from the south of France consisting of finely chopped olives, capers, anchovies and olive oil. The name tapenade actually comes from tapeno- which mean capers.
Total Steps
4
Ingredients
10
Tools Needed
2
Ingredients
- 2 cups pitted Niçoise olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon capers, drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 4 fillets anchovy
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil
Instructions
1
Step 1
Combine all ingredients except the basil in the bowl of a food processor. Puree until smooth.
2
Step 2
Transfer the tapenade to a separate bowl.
3
Step 3
Gently fold in the chopped fresh basil.
4
Step 4
Set aside until needed, up to two hours, or refrigerate in an airtight container for up to three days.
Tools & Equipment
food processor
bowl