Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20151016-tapenade-vicky-wasik-9.jpg
Photograph: Vicky Wasik

Why It Works

  • The easy food processor method produces a paste that's made spreadable and familiar by the addition of oil at the end.
  • The mortar and pestle method produces superior flavor and texture by extracting more flavor from the individual ingredients.

This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

Recipe Facts

5

(1)

Total:10 mins
Serves:8 servings
Makes:1 cup

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  • 1/2cuppitted blackolives, such as Niçoise oroil-cured olives

  • 1tablespoondrainedcapers

  • 2drainedoil-packed anchovyfillets

  • 3medium clovesgarlic

  • 5basilleaves(optional)

  • 1tablespoonloosely packed fresh oregano, marjoram, or thyme leaves

  • 1teaspoonDijon mustard

  • 1teaspoonfresh juice from 1 lemon

  • Extra-virgin olive oil, as needed

  • Kosher saltand freshly ground black pepper, if needed

Directions

  1. If using a food processor:Combine olives, capers, anchovies, garlic, basil (if using), 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.

  2. If using a mortar and pestle:Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). 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.

Special equipment

Food processoror mortar and pestle

Notes

If you're pressed for time, use the food processor method; it will yield a uniformly blended olive spread with lots of chopped little bits. If you have the time and inclination, use a mortar and pestle: It takes longer and requires some elbow grease, but you'll be rewarded with superior flavor and texture.

This Recipe Appears In

Nutrition Facts(per serving)
175 Calories
19g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 175
% Daily Value*
Total Fat19g 25%
Saturated Fat 2g 8%
Cholesterol1mg 0%
Sodium120mg 5%
Total Carbohydrate1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein1g
Vitamin C 1mg 6%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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