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Black Olive Tapenade with Capers and Anchovies
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Source: https://recipheon.com/en/recipes/snacks/black-olive-tapenade-with-capers-and-anchovies
About this recipe
Black olive tapenade is a bold spread with capers, anchovies, garlic, and olive oil. Using a mortar and pestle preserves small pieces of olive instead of turning the ingredients into a smooth purée. Choose brine-packed olives without pits, capers in vinegar, and anchovy fillets in oil; weigh them all after draining. Add the olive oil gradually until the spread comes together and spreads easily, while the lemon juice balances its salty flavor. After a short rest in the refrigerator, the tapenade makes six small servings to accompany snacks.
Ingredients
Olive spread
200 g black olives without pits in brine, drained weight
30 g capers in vinegar, drained weight
20 g ready-to-eat anchovy fillets in oil, drained weight
1 small garlic clove, about 3 g after peeling
40 ml extra virgin olive oil
10 ml freshly squeezed lemon juice
0.2 g ground black pepper
Steps
Drain the olives, capers, and ready-to-eat anchovy fillets thoroughly, then weigh out the listed amounts; do not add any packing liquid or oil to the spread. Check that no pit fragments remain in the olives. Peel and finely chop the garlic. Set out a large mortar with enough room to crush the ingredients comfortably.
Put the garlic and anchovies in the mortar. Grind for about 2–3 minutes, pressing the ingredients against the sides with the pestle, until they form a soft, finely textured paste. This base distributes the fish and garlic flavor throughout the tapenade.
AI-generated Add the olives and capers, preferably in two batches to make them easier to crush. Grind for about 5–7 minutes, scraping down the sides from time to time. The mixture should be thick and slightly grainy, with small, visible pieces of olive.
AI-generated Pour in the olive oil a little at a time, mixing and grinding after each addition until it is incorporated. Add the lemon juice and pepper and grind briefly; this entire step takes about 3–5 minutes. The finished tapenade should spread easily while keeping its fine texture, without a large pool of olive oil on the surface.
AI-generated Transfer the spread to a clean container, cover, and refrigerate for about 30 minutes. During this time, the flavors of the olives, capers, anchovies, and garlic will blend.
Gently stir the chilled tapenade and divide it into six small portions of spread. Serve in small bowls as a bold accompaniment to snacks, keeping its slightly grainy texture.
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