France · Appetizers and Sandwiches

Olive Tapenade

13 min4 servings160 kcal

Olive tapenade is a Provençal paste of chopped black and green olives, capers and anchovies, bound with olive oil and lemon juice.

Olive Tapenade

Ingredients

  • kalamata olives, pitted150 g
  • green olives, pitted150 g
  • capers, drained40 g
  • red onion, finely chopped40 g
  • anchovy fillets2
  • olive oil2 tbsp
  • lemon juice2 tbsp
  • fresh parsley or basil2 tbsp
  • red pepper flakes1/4 tsp

Method

  1. 1Drain the olives and the capers (blot the capers dry, and rinse them first if they are very salty) and chop the anchovies finely. Finely chop the kalamata and green olives and place them in a bowl, then add the capers, red onion and anchovies.
  2. 2Pour in the olive oil, lemon juice, parsley or basil and red pepper flakes. Mix well.
  3. 3Optionally, for a smoother paste, blend in 6-8 short pulses, scraping down the sides once or twice. Stop while it is still a coarse paste with pieces of olive visible: two pulses too many and it turns into a smooth cream.
  4. 4Serve with crusty bread, crackers or use as a spread on sandwiches or pizza.