StartersDifficulty: easy
Tapenade (Olive, Caper & Anchovy Spread)
Provence in a jar: black olives, capers and anchovies crushed to a silky spread. The ultimate Mediterranean pantry staple - on bread, in dressings, under fish.
10
Prep Time
0
Cook Time
8
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Pit the olives if not already done - a real olive-stripper or your thumb works.
2Pulse olives, anchovies, capers and garlic in a food processor to a rough paste.
3Stream in olive oil while pulsing until silky but with texture - never a purée.
4Season with lemon and thyme; taste - anchovies and capers carry the salt, go easy.
5Optional: a splash of brandy is the old Provençal touch.
6Keeps 2 weeks in the fridge under a layer of oil - it improves with time.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.