If you take some sourdough crackers or a slice of sourdough bread and toast it, you only need one more thing to make the perfect appetizer
Tapenade.
It doesn’t look very appetizing. But as soon as you have tried it, you are hooked.
If you like olives, that will say.
If you don’t, I suggest that you stop reading right now.
Because there are lots of olives in Tapenade, and together with anchovies and capers, this punchy provencal sauce (yes, it is a sauce) makes a lasting impression on everybody, good or bad.
Tapenade is made from black olives. Do not choose the first and cheapest variety you can find. There is a big difference between olives an olives. If you can’t find Nicoise, I suggest you go for Kalamata instead.
I know, Kalamata olives are from Greece and Tapenade is from Provance, but I still think they do the job.
Someone has said that pitted olives have been neutered in the flavor department, and I can only agree. Unpitted olives almost always have more taste, even if choosing them means more work for you.
When it comes to the anchovies, I only have one thing to say.
Don’t try to exclude it.
Nor should you try to replace it with some other types of fish with a milder taste, like tuna. You will only end up with an inferior result.
Tapenade without anchovies is like pesto without parmesan cheese.
Utterly boring.
That doesn’t mean you should go overboard with anchovies. It has a tendency to take over, so be careful.
The capers are supposed to be the star of the show, so choose the best you can get. The ones packed in salt are better than the ones in vinegar, so choose them if you can find them.
You can put whatever kind of herbs you want in Tapenade. Personally, I prefer thyme. Parsley is also a classic choice. But I have read recipes with oregano and basil as well.
Some recipes call for lemon zest. I prefer to add a few drops of lemon juice instead.
And then we have the garlic. Some claim that there is no garlic in a classic Tapenade. Still, you will find it in most recipes.
I think it’s a must, but you have to be careful with it. Just like anchovies, garlic has a tendency to take over the show.
There is an easy and a tedious way to make Tapenade. The easy way is to put all ingredients except oil in a food processor. Run on pulse function to desired texture. Add olive oil and lemon juice to taste.
The more tedious way is to pound olives, capers, thyme, garlic, and anchovies in a pestle and mortar until you get a smooth paste.
Add oil and lemon juice to taste.
I prefer the tedious method because I think its more fulfilling and results in a more taste to the Tapenade.
But I’m a food nerd, so don’t pay too much attention to what I’m saying.
Black olive Tapenade
Ingredients
- 100 gram black olives I have used Kalamata olives in this recipe.
- 2 tablespoon capers
- 2 anchovies
- 1/2 clove garlic
- 4 sprigs thyme fresh
- 1 teaspoon lemon juice
- 2 tablespoon olive oil
Instructions
- Chop the olives roughly. Add capers, anchovies, garlic, and thyme and continue chopping until you have a somewhat chunky paste.
- Transfer to a pestle and mortar. Pound everything together while adding olive oil in small batches. Or, you can run everything in a food processor, if you are lazy.
- Add some lemon juice and perhaps some black pepper.
