Why tapenade is a favourite
This homemade tapenade offers a much fresher taste than store bought versions. It combines salty olives with tangy capers and aromatic herbs for a balanced finish. The recipe is very versatile and works well as a sandwich spread or a topping for grilled fish. You only need a few pantry staples to make this intense and savoury condiment.
How to get tapenade ready
Prepare ingredients: Drain the olives and capers to remove any excess liquid. Peel the garlic clove and chop it roughly into smaller pieces. Ensure all your ingredients are ready before you start blending.
Blend components: Place the olives, capers, anchovies, garlic and thyme into a food processor. Pulse the mixture several times until the ingredients are finely chopped. You want a coarse paste rather than a completely smooth puree.
Add oil: Pour in the olive oil and lemon juice while pulsing the processor again. Continue to blend until the tapenade reaches your desired consistency. Some people prefer a chunkier texture while others like it more uniform.
Season and serve: Taste the mixture and add a little black pepper if needed. Transfer the finished paste to a small serving bowl. Serve it immediately or store it in the fridge for later use.
Tips to make tapenade even better
Using high quality olives like Kalamata will significantly improve the flavour of your tapenade. If you find the mixture too salty, you can rinse the capers and olives under cold water before blending. Adding a little fresh parsley can provide a nice burst of colour and freshness to the spread. Always use extra virgin olive oil for the best possible taste and texture.
If you do not have a food processor, you can finely chop everything by hand with a sharp knife. This creates a more rustic and chunky version of the spread. Store any leftovers in an airtight container in the fridge for up to one week.
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fettuccine alfredo,
kimchi or
bruschetta.
