How to make Tapenade

Bring this Tapenade to a picnic as a schmear to serve with crackers and cheese. But as we discovered in class, it is a fabulous condiment to a sandwich (and unlike mayo, it won’t spoil in the sun). Make extra tapenade because you’ll surely find other uses for it: plopped into pasta, over a homemade pizza, or over grilled meat or fish. Your imagination is the limit!

If you do not have a food processor to chop all the ingredients, you can use your trusty chef’s knife.  Let it be a meditative exercise, and your friends will enjoy your rustic, hand-chopped tapenade all the more.

makes 1 nice jar of Tapenade

1 garlic clove
1 jar (about 12 ounces) pitted kalamata olives
5 anchovy fillets
3 tablespoons capers, drained
zest a juice of a lemon
¼-½ cup olive oil
fresh chopped parsley, to garnish

Place the garlic in the food processor whizz away on its own, to make sure it is well-chopped before you add the other ingredients. Add the olives and anchovy and whizz again until you have a just-chopped consistency (there’s no need for a smooth paste, a rustic chop is nicer.) Add the capers and lemon zest and juice and pulse until incorporated. Add a swirl or two of olive oil, as needed, for the richness of flavor and a saucy consistency. If you’re lazy (like we are), then add the parsley and pulse again. If you’d like your garnish to be more uniformly chopped and distributed, chop by hand and add. There’s no need for salt since the olives, capers, and anchovy are all delightfully naturally salty. For this reason, tapenade also keeps well in a sealed jar in your fridge — at least a couple of weeks.


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