Tapenade
Updated May 21, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings (about ¾ cup)
- 2small garlic cloves, roughly chopped
- 3anchovies, roughly chopped
- 2tablespoons salted capers, rinsed, drained and roughly chopped
- ¾cup pitted black olives (such as Niçoise or Kalamata) or green olives (such as Picholine or Lucques), roughly chopped
- ¼cup extra-virgin olive oil
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
105 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
If using a mortar and pestle, place the garlic in a mortar and grind until a rough paste forms. Add the anchovies and capers, and pound them, scraping the sides of the mortar often, until they are smashed into a mostly smooth paste. Add the olives and pound into a slightly chunky paste. Slowly add the oil, 1 tablespoon at a time, smashing until it’s all combined. Season with pepper.
- Step 2
If using a food processor, place the garlic in the bowl and pulse until finely chopped, scraping the sides of the bowl as necessary with a flexible spatula. Add the anchovies and capers, and pulse, scraping the sides often, until they are finely ground. Add the olives and pulse until a slightly chunky paste forms. With the food processor running, slowly pour in the oil until it’s all combined, stopping to scrape once or twice. Season with pepper.
Private Notes
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Cooking Notes
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Marika
I use ~3 oz Italian tuna in olive oil in a glass jar and a teaspoon of anchovy paste. Increase other ingredients likewise to account for the addition of tuna. Serve on crostini with a salad of lightly-dressed arugula for a lovely lunch.
Scott Citron
No need to pre-chop anything. Just throw it all into a blender or food processor and give it a quick blitz or two. Don’t over blend. Lemon juice or zest helps lighten the taste a bit. And yes, rinse and drain all olives, capers, and anchovies before processing. Otherwise delicious.
Fran
Have made this and other versions of tapenade more than once, and found that the initial chopping is unnecessary if using a food processor. Just throw everything in there. The machine does the chopping.
Michael UWS
The key ingredient is capers. The Provençal word for “capers” is «tapenne», hence the name “tapenade”, which is what the spread is commonly called.
Erin
So easy and delicious. Who knew it was this easy to make tapenade?? I've made it twice in one week and wish I had doubled the recipe.
Kitchen Witch
I've seen veg recipes that sub sundried tomatoes for anchovies. Anyone ever tried it?
TriciaPDX
Anchovy in moderation is an extra nudge of umami, and you could say the same for sun dried tomatoes. Sounds like a clever and tasty substitution.
Todd
I've reduced the anchovies by 1/3 and added the sun-dried tomatoes packed in oil and it was a competed very well against hummus and baba ganoush. Folks not accustomed to the anchovy "nudge" seem more willing to go for the second bite and more.
Ken
Love this simple recipe. Definitely rinse the capers and olives or you'll get too much salt
James Mignola
I often add a bit of fresh thyme and a splash of Cognac wouldn't be amiss.
Galloping Gourmand
I left out the capers but it was still an insane salt bomb. If I make it again, I'll try it with drained canned black olives. Or have a nurse with a blood-pressure monitor standing by.
Ken Goff
Capers are the essential ingredient. The name refers to them.
Shobha Sham
Thank you Rebekah Peppler for this Tapenade recipe. There are many varieties of Olives available Greek, Italian or Spanish olives, & salt content varies. Black olives are more popular. I omit the anchovies as it doesn't require extra salt & will keep longer in the fridge. I add a touch of honey & a squeeze of lemon to balance out the flavours, with chopped fresh rosemary & almonds makes it more flavourful. Tapenade can be served with a frittata or a pizza anytime, it isn't only an Apero. Enjoy.
Marika
The addition of almonds sounds wonderful. I also add tuna in olive oil.
Cathy
I also am not fond of anchovies. I skip those and add oregano and a bit of raw carrot.
Dennis from Ardeche
My wife does not like anchovies . Is their taste overpowering in the tapenade ?
Shobha Sham
Hi, you can omit the anchovies completely, you won't notice the difference and it will remain fresh longer in the fridge. Do please see my note. Enjoy.
Carla
No, it is not at all.
Erica P
I notice the difference when they are omitted. My friends who say they dislike anchovies find Tapenade delicious and they don't notice the anchovies because I chop them very fine. They punch up the flavor of the Tapenade.
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