First enjoyed in Greece as part of the Greek olive-growing culture, the delicious mixture of crushed olives, capers, and garlic soon “spread” throughout the Mediterranean and Europe. Taking root in France, it is now a famous French food eaten on toasted bread, in sandwiches, and as a topping for fish and other foods.
| Prep Time: 20 minutes | Total Time: 20 minutes |
| Servings: 2 | Calories: 165 kcal (tapenade only) |
Key Ingredients
- 1 ½ cups (175 grams) mixed, pitted olives (Kalamata, Castelvetrano, Spanish green, Nicoise, black olives, etc.)
- 2 tablespoons capers, drained
- 1 teaspoon garlic, grated using a microplane or finely minced with a knife
- 2 tablespoons fresh oregano leaves
- ½ cup Italian parsley leaves, packed
- 1 tablespoon lemon juice
- ½ teaspoon anchovy paste
- ¼ cup extra-virgin olive oil
- ¼ teaspoon cracked black pepper
- ¼ cup roasted red pepper, diced into small pieces
- Pinch of Kosher salt to taste
- Pinch of crushed red pepper flakes (optional)
- Sliced French bread, toasted
Preparation Instructions
- Place the olives, capers, garlic, oregano, and parsley in a food processor bowl. Pulse to coarsely chop the mixture. For an evenly chopped blend, scrape the sides of the bowl as needed.
- In a small bowl, whisk the lemon juice, anchovy paste, oil, and freshly cracked black pepper until well combined. Add this mixture to the chopped mixture and pulse once or twice to combine. Season to taste.
- Scrape the tapenade into a serving bowl. Add the diced roasted red pepper and crushed red pepper flakes (if using) and gently stir until combined. Taste and adjust seasoning as needed.
- Serve with toasted French bread.
If you’re an anti-caper-tapenade-maker, you can add a little lemon zest instead. You can substitute a favorite infused EVOO, such as a Greek herb or lemon-infused oil.
Tapenade will stay fresh for up to 2 weeks when stored in a covered container in the fridge. (We think it might be a miracle if you kept this delicious tapenade for that long!)
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Photos and recipe credit: Carrie of Pantry To Table
