Black Olive Tapenade Recipe

I gotta say, when I tossed in roughly chopped olives, capers, garlic (and even a couple anchovy fillets if I was in a daring mood), lemon juice, and olive oil into my food processor and pulsed it just until it was chunky enough, I ended up with a tapenade that’s kinda wild, a bit imperfect, and totally perfect for spicing up my toast and veggies even on those days when I like my kitchen a little messy.

I think my black olive tapenade recipe is a nutritional powerhouse thanks to pitted black olives, capers, garlic, anchovy fillets, lemon juice and extra virgin olive oil. i love how it packs plenty healthy fats and vitamins while being super flavorful with fresh ground pepper and a pinch of salt.

Ingredients

• Black olives: provide fiber and healthy fats, lend a salty and bold taste.
• Capers: small, tangy and loaded with antioxidants; they add a punch of saltiness.
• Garlic: offers energy and helps in heart health, giving an aromatic kick.
• Lemon juice: bright, sour element that balances flavors while adding vitamin C.
• Anchovy fillets: optional but supply protein and a deep umami note when used.

Ingredient Quantities

• 2 cups pitted black olives, roughly chopped
• 1/4 cup capers (rinsed and drained)
• 2 garlic cloves, roughly chopped
• 2 anchovy fillets, chopped (optional if you dont want too fishy flavor)
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• Fresh ground pepper to taste
• A pinch of salt (keep in mind olives and capers are already salty)

How to Make this

1. In a food processor, add the roughly chopped black olives, capers, garlic, and if you want that fishy kick, the anchovy fillets.

2. Pour in the tablespoon of fresh lemon juice and the extra virgin olive oil.

3. Sprinkle in a pinch of salt and some fresh ground pepper to taste.

4. Blend the mixture in short pulses until it becomes coarse and not too smooth.

5. Stop the machine every now and then to scrape down the sides so all the ingredients get mixed in.

6. Give it a taste and adjust the seasoning if needed, remembering that the olives and capers are already pretty salty.

7. If you dont like the texture, blend a few more pulses but dont over mix it.

8. Scoop the tapenade into a serving bowl and let it sit for a few minutes before serving so the flavors can meld.

9. Enjoy it spread on toasted bread, mixed into pasta, or as a dip with veggies.

10. Store any leftovers in an airtight container in the fridge for up to a week.

Equipment Needed

1. Food processor
2. Knife and cutting board
3. Measuring spoons
4. Spatula for scraping down the sides
5. Serving bowl
6. Airtight container for storing leftovers

FAQ

• Q: Can i make this without anchovy fillets? A: Yes, you can leave the anchovies out if you dont like a fishy flavor or if you want a vegetarian option.
• Q: How long does the tapenade last in the fridge? A: It will keep in an airtight container for up to 4 days in the fridge, just make sure it stays covered well.
• Q: Can i use green olives instead of black? A: Definitely you can experiment with green olives but the taste will change a little bit, giving a slightly tangier flavor.
• Q: Do i need to rinse the capers? A: Yes its a good idea to rinse and drain the capers so you dont get too much extra saltiness in your tapenade.
• Q: What foods does this tapenade go well with? A: Its great on crusty bread, as a dip for veggies, or even as a topping for grilled meats or fish.

Black Olive Tapenade Recipe Substitutions and Variations

• If you dont have black olives, you can use kalamata olives; they have a similar vibe but a bit tart
• Instead of capers, try chopped pickled cucumbers to keep that tangy kick in your tapenade
• If garlic isn’t your thing or you want something milder, use a couple of shallots instead
• For anchovies, you might swap them with a splash of Worcestershire sauce if you don’t want a strong fishy flavor
• If you’re out of lemon juice, lime juice works just as fine for that citrusy punch

Pro Tips

1. Make sure you only pulse your food processor a few times so that the tapenade is still chunky and has a good texture instead of being too smooth. Its a common mistake to over blend it.
2. Taste the mixture before finishing to check if you need any more lemon juice or pepper, because once you run out of adjustments its hard to fix.
3. Let the tapenade sit for a few minutes after mixing to let the flavors really meld together. This step really makes a difference when you serve it on toast or mix it into your pasta.