Tapenade Aux Olives Noires Recipe

I just made this super rad black olive tapenade with garlic, capers and anchovies if you’re into that kind of thing and honestly it turned out to be the most flavorful snack i’ve ever had so i had to share it with you, trust me its perfect with some crusty bread on a lazy afternoon.

I love my Tapenade Aux Olives Noires. I mix pitted black olives, garlic, capers, anchovy fillets, fresh lemon juice, extra virgin olive oil and black pepper.

I think these ingrediants not only gives a robust umami flavor but also pack healthy fats and antioxidants to boot.

Ingredients

• 200g pitted black olives: loaded with fiber and healthy fats, gives a rich, salty taste.
• 2 garlic cloves: boost flavor while offering antioxidants, slightly pungent yet delish.
• 2 tablespoons capers: add tangy burst and are low in calories, just enhancing flavor.
• 4 anchovy fillets: add briny kick and protein, though optional if you dont like fish.
• 1 tablespoon fresh lemon juice: brightens dish with sour tang, balancing rich ingredients.
• 3 tablespoons extra virgin olive oil: smooths texture and adds healthy fats for satisfaction.
• 1/4 teaspoon black pepper: gives a kick and seasons perfectly to round off flavors.

Ingredient Quantities

• 200g pitted black olives
• 2 garlic cloves, roughly chopped
• 2 tablespoons capers, drained and rinsed
• 4 anchovy fillets (you can skip them if you dont like fish)
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Place 200g of pitted black olives, 2 roughly chopped garlic cloves, 2 tablespoons of capers, and 4 anchovy fillets into a food processor.

2. Add 1 tablespoon of fresh lemon juice, 3 tablespoons of extra virgin olive oil, and 1/4 teaspoon of freshly ground black pepper.

3. Pulse the ingredients until they’re coarsely chopped, making sure not to blend it too smooth.

4. Give it a taste and if it feels too chunky or rough, blend a bit more to reach your desired consistency.

5. If you like a stronger tang, you can add a little more lemon juice at this point.

6. Transfer the tapenade to a bowl and let it sit for about 10 minutes so the flavors have time to mingle.

7. Serve it with crusty bread, crackers or your favorite veggies and enjoy the robust taste!

Equipment Needed

1. Food processor – you’ll use it to pulse the olives, garlic, capers and anchovy fillets just enough so its still a bit chunky
2. Measuring spoons – essential for measuring lemon juice, olive oil and pepper accurately
3. Knife and cutting board – if your garlic isn’t pre-chopped, you’ll need these to roughly chop it
4. Mixing bowl – for transferring the tapenade afterward so the flavors can mingle
5. Spatula – helpful for scraping down the sides of the processor and mixing if needed

FAQ

• Q: What exactly is Tapenade Aux Olives Noires? A: It’s a tasty spread made with chopped black olives, garlic, capers and a few anchovies for a hint of saltiness that works great on bread or crackers.
• Q: Can I skip the anchovies? A: Yes, you sure can if you’re not a fan of fish. It still comes out delicious without them.
• Q: How long does it really take to make? A: It only takes about 10 minutes of prep and mixin’ to whip up this spread, perfect for a quick snack.
• Q: Can I store it? A: Yep, just pop it in an airtight container in your fridge where it should last up to a week, though it might not stick around that long!

Tapenade Aux Olives Noires Recipe Substitutions and Variations

• If you dont have the pitted black olives, you can substitute with kalamata olives for a similar taste
• You can swap the 2 garlic cloves with about 1/4 teaspoon of garlic powder if you happen to be in a rush
• In place of the capers, try finely chopped green olives, they kinda give a similar briny flavor
• For the anchovy fillets, you might use a small spoon of miso paste to add that umami kick without the fishy taste

Pro Tips

1. When pulsing your ingredients in the food processor, make sure you dont blend it too much – you want to keep those little chunks of olive and garlic so you get a hearty texture rather than a paste.
2. Let your tapenade sit for about 10 minutes after you finish stirring all the ingredients. This rest time really lets all the flavors mix together, giving you a more balanced taste.
3. Always use good quality extra virgin olive oil and fresh lemon juice because they make a big difference in flavor – cheap ingredients can really drag down the overall taste.
4. Taste as you go and dont be afraid to add a bit more lemon juice if you think it needs more zing; cooking is all about adjusting to your own taste buds even if it means experimenting a little.