Classic Black Olive Tapenade

Classic Black Olive Tapenade

Inspired by Provence, France

Classic Black Olive Tapenade | http://saltandwind.com When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of th...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
1 1/2 cups
Servings
8 to 12
Classic Black Olive Tapenade | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Snack
Cuisine
French
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
1 1/2 cups
Servings
8 to 12
Diet
Dairy-Free, Gluten-Free
Classic Black Olive Tapenade | http://saltandwind.com

When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of that tapenade. So, we set out to make our own. Look, it's not hard at all but there are so many version of it that it's hard to know how you should make your tapenade. We're big olive lovers so we like it with bold flavor and a little inky, dark flavor. So we kept it simple with garlic, lemon, olives, and lots of olive oil and thyme. It's a dream paired with goat cheese on a crusty baguette but, deliciousness aside, we're still jealous of the girls' trip to Provence!

Ingredients

  • 1 1/2 cups kalamata olives

    or Nicoise (pitted)

  • 2 tablespoons capers

    rinsed if salted packed

  • 2 teaspoon fresh thyme leaves
  • 2 teaspoons Cognac or Armagnac
  • 1 garlic clove

    roughly chopped

  • 1 anchovy fillet

    rinsed if salted packed

  • Juice of 1/2 lemon
  • 3 tablespoons extra-virgin olive oil

    rinsed if salted packed

Instructions

Place olives, capers, anchovies, garlic and thyme in a food processor, and pulse until it's a rough puree. Add the lemon juice and, with the motor still running, add the oil. Pulse until it's the consistency you like (we like it pretty smooth but with still a bit of texture). Taste and add more lemon, pepper, or capers, if desired. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/397-classic-tapenade-recipe

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