Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup pitted black olives, such as Niçoise or oil-cured olives
1 tablespoon drained capers
2 drained oil-packed anchovy fillets
3 medium cloves garlic
5 basil leaves
1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
1 teaspoon Dijon mustard
1 teaspoon fresh juice from 1 lemon
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper, if needed
Directions
Combine olives, capers, anchovies, garlic, basil , other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste . Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.