Tapenade
How to make it at home: Tapenade — ingredients, steps, safety tips.
Time: 5 minutes · Yield: 1 small jar
Ingredients
- 1 jar (290 g) pitted Kalamata olives — 160 g drained
- 1 tbsp capers
- 2 anchovy fillets
- 50 ml olive oil
- 1 tsp red wine vinegar
- 1 sprig of thyme, leaves only (optional)
- Ground black pepper
Method
- Drain the olives. Blitz the olives, capers, anchovies, oil and vinegar in a small blender.
- Season with pepper.
- Spoon into a jar or bowl and scatter over the thyme leaves.
Tips
- Keeps in the fridge for up to 3 days. Spread it on bruschetta or stir it through pasta instead of pesto.
- The name is Provençal: tapenado comes from tapeno, “caper” (Latin capparis). The American Heritage Dictionary describes tapenade as a paste of capers, black olives and anchovies.
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