Tapenade (Olive-Caper Spread)
10m prep 0s cook 10m ready
About 2 ¾ cups Capers are an essential ingredient in this olive spread. Tapenade made without capers or with only a hint of them is sometimes called olivade. Both are traditionally served with crusty bread or crudités. For more on olive types, see here.
Ingredients
- 2 cups olives, such as Kalamata or Niçoise, pitted
- (3 anchovy fillets, rinsed and patted dry)
- 3 tablespoons drained capers
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or brandy
- 2 garlic cloves, coarsely chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper
Let's Cook
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Step 1.
Combine in a food processor: 2 cups olives, such as Kalamata or Niçoise, pitted; (3 anchovy fillets, rinsed and patted dry); 3 tablespoons drained capers; 3 tablespoons olive oil; 2 tablespoons lemon juice or brandy; 2 garlic cloves, coarsely chopped; 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme; Salt and black pepper
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Step 2.
Pulse the mixture to a coarse puree.
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