Classic Mediterranean Olive Tapenade Recipe

Ingredients

  • 1 cup pitted mixed olives
  • 2 cloves of garlic, peeled
  • 2 tablespoons capers
  • 2 anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Steps and instructions

  1. Place the olives, garlic, capers, anchovy fillets, Dijon mustard, lemon juice, parsley, and black pepper into the bowl of a food processor.
  2. Pulse until the ingredients are coarsely chopped and well combined.
  3. With the motor running on the food processor, slowly drizzle in the olive oil until it is fully incorporated and the mixture is finely chopped.
  4. Transfer the olive tapenade to a serving bowl.
  5. Cover the bowl and refrigerate the tapenade for at least one hour before serving to allow the flavors to meld together.

Tools for making

Recipe variations

  • Add chopped sun-dried tomatoes for a tangy twist.
  • Incorporate roasted red peppers for a hint of sweetness.
  • Include a few tablespoons of freshly grated Parmesan cheese for added richness.
  • Replace the mixed olives with Kalamata olives for a more intense flavor.
  • For a spicy kick, add a pinch of red pepper flakes.
  • Experiment with different herbs such as basil or thyme to customize the flavor profile.
  • For a vegan option, omit the anchovy fillets and add a teaspoon of tamari sauce for umami flavor.
  • Try using different types of mustard such as whole grain or spicy mustard.
  • For a creamier texture, blend in a tablespoon of Greek yogurt or mayonnaise.
  • For a Mediterranean twist, add some chopped artichoke hearts or roasted garlic.

Recipe overview

This easy-to-follow recipe will guide you in creating a versatile, flavorful Olive Tapenade. This Mediterranean spread is made with a rich blend of mixed olives, capers, anchovies, and fresh parsley. The addition of Dijon mustard and lemon juice gives it a delightful tang, while the garlic adds depth to the flavor. By using a food processor, the ingredients are combined into a finely chopped mixture, resulting in a spread that is perfect for an array of dishes. You can enjoy this Olive Tapenade as a spread on bread, as a dip for vegetables, or even as a sauce for pasta. The key is to refrigerate it for at least an hour before serving, allowing the flavors to meld together for a more enhanced taste experience. Whether you're an experienced cook or a beginner in the kitchen, this Olive Tapenade recipe is sure to impress!

Common questions

  1. Can I use different types of olives for this recipe? Yes, you can use any variety of pitted olives that you prefer or have on hand.
  2. Can I omit the anchovy fillets? If you don't like anchovies or prefer a vegetarian version, you can omit them from the recipe. The tapenade will still be delicious.
  3. How long does the tapenade need to be refrigerated before serving? It is recommended to refrigerate the tapenade for at least one hour before serving to allow the flavors to meld together. However, you can refrigerate it for longer if desired.
  4. Can I make the tapenade in advance? Yes, you can prepare the tapenade in advance and store it in an airtight container in the refrigerator for up to a week.
  5. What can I serve the tapenade with? The tapenade can be served as a dip with bread or crackers, spread onto sandwiches or wraps, or used as a topping for grilled meats or vegetables.

Serving dishes and utensils

  • Food processor - A food processor is essential for chopping and combining the ingredients into a smooth tapenade.
  • Serving bowl - A bowl to present the olive tapenade to your guests.
  • Cover - A cover to place over the serving bowl to keep the tapenade fresh while it chills in the refrigerator.
  • Refrigerator - A refrigerator to chill the tapenade and allow the flavors to meld together.

Origin stories

Olive tapenade is a savory dish that hails from Mediterranean cuisine, specifically from the Provence region in France. Its name derives from the Provençal word for capers, 'tapenas'. While olives are certainly the star of the show, the inclusion of capers is a testament to the dish's roots. Invented in the late 19th century by Chef Meynier of the renowned Marseille restaurant La Maison Dorée, olive tapenade embodies the hearty, bold flavors of Provençal cooking. Its simplicity and versatility have contributed to its popularity, and it's now enjoyed in various forms across the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.