Tapenade (Olive-Caper Spread)

Name: Tapenade (Olive-Caper Spread)
Yield: 1 servings
Ingredients: 2 cups olives, such as Kalamata or Niçoise, pitted; (3 anchovy fillets, rinsed and patted dry); 3 tablespoons drained capers; 3 tablespoons olive oil; 2 tablespoons lemon juice or brandy; 2 garlic cloves, coarsely chopped; 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme; Salt and black pepper

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Cuisine :
Course : Dinner

About 2 ¾ cups Capers are an essential ingredient in this olive spread. Tapenade made without capers or with only a hint of them is sometimes called olivade. Both are traditionally served with crusty bread or crudités. For more on olive types, see here.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

2 cups olives, such as Kalamata or Niçoise, pitted
(3 anchovy fillets, rinsed and patted dry)
3 tablespoons drained capers
3 tablespoons olive oil
2 tablespoons lemon juice or brandy
2 garlic cloves, coarsely chopped
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Salt and black pepper

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

2 cups olives, such as Kalamata or Niçoise, pitted
(3 anchovy fillets, rinsed and patted dry)
3 tablespoons drained capers
3 tablespoons olive oil
2 tablespoons lemon juice or brandy
2 garlic cloves, coarsely chopped
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Salt and black pepper

Let's Cook

Step 1.

Combine in a food processor: 2 cups olives, such as Kalamata or Niçoise, pitted; (3 anchovy fillets, rinsed and patted dry); 3 tablespoons drained capers; 3 tablespoons olive oil; 2 tablespoons lemon juice or brandy; 2 garlic cloves, coarsely chopped; 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme; Salt and black pepper
Step 2.

Pulse the mixture to a coarse puree.