Ingredients
Check off ingredients as you go
Serves 6
- 1 can pitted green olives (drained weight 275g / 9.7oz)
- 1 to 2 tbsp capers
- 3 anchovy fillets (rinsed if salt-cured)
- 1 small garlic clove
- 5 tbsp quality olive oil
- 1 pinch of thyme (optional but delicious!)
If you want to make a vegan tapenade, simply omit the anchovies!
- Rinse the olives briefly in a fine-mesh strainer. Put all ingredients in a food processor and blend until you reach the desired consistency (slightly grainy but smooth). Cover with plastic wrap and refrigerate.
Serve with thin slices of toasted baguette or with vegetable sticks.
Tips
- You can flavor the tapenade by adding a generous pinch of rosemary, thyme, herbes de Provence, or even fennel seeds.
- The tapenade will keep for several days in the refrigerator, covered with plastic wrap pressed directly onto the surface.
For other spread ideas, you can make eggplant caviar (baba ganoush) or a zucchini pesto spread with basil and almonds.