Tapenade

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
Tapenade
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • ¾ cup pitted Niçoise or Kalamata olives
  • 2 garlic cloves
  • 2 tablespoons capers, drained
  • 1 teaspoon chopped fresh marjoram
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 ½teaspoons anchovy paste
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
Serve with:
  • Demi baguette slices or crudité

  • Method

  • 1
    Coarsely chop the olives, garlic, and capers together on a cutting board. Scrape into a mortar and add the marjoram and thyme. Crush with a pestle, scraping down the sides of the pestle as needed, until chunky paste forms. Alternatively, grind the ingredients in a food processor.
  • 2
    Add the mustard, anchovy paste, and lemon juice and continue crushing or processing, stirring the mixture into a thick paste. Drizzle in the olive oil and continue crushing and stirring until the tapenade is spreadable.
  • 3
    Taste and season with salt and pepper. Tapenade should be salty, but not overly so. Serve in a Le Creuset 10cm Mini Cocotte with baguette slices or crudité. Store leftovers covered and refrigerated for up to 3 days. Return to room temperature for serving.