Another Black Olive Tapenade Recipe

The aroma of tapenade always takes me back to sun-drenched afternoons in Provence. I remember sitting at a small cafe table, a gentle breeze rustling through the olive trees, the air thick with the scent of herbs and the salty tang of the sea. A crusty baguette, a glass of rosé, and a small bowl of intensely flavored tapenade – simple perfection. I’ve experimented with countless tapenade recipes over the years, each a little different, but always capturing that essence of the Mediterranean. This version, with its bold flavors of anchovies, capers, and a touch of brandy, is a particular favorite.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 0 minutes
• Total Time: 7 minutes
• Yields: 1 1/2 cups
• Serves: 30
• Dietary Type: Gluten-Free

Ingredients

• 400 g kalamata olives, pitted
• 2 garlic cloves, crushed
• 2 anchovies packed in oil, drained
• 2 tablespoons capers in brine, rinsed & squeezed dry
• 2 teaspoons chopped fresh thyme
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 60 ml olive oil
• 1 tablespoon brandy (optional)

Equipment Needed

• Food processor
• Clean jar for storage

Instructions

1. Combine all ingredients – the pitted kalamata olives, crushed garlic cloves, drained anchovies, rinsed and squeezed dry capers, chopped fresh thyme, Dijon mustard, lemon juice, olive oil, and the optional splash of brandy – in a food processor.
2. Process the mixture until it reaches a smooth consistency. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is evenly blended.
3. Taste the tapenade and season with salt and freshly ground black pepper if desired. Keep in mind that both the olives and anchovies are naturally salty, so taste before adding extra salt.

Expert Tips & Tricks

• For a chunkier tapenade, pulse the ingredients in the food processor instead of processing until completely smooth. This will give it a more rustic texture.
• If you don’t have fresh thyme on hand, dried thyme can be used. Use half the amount (1 teaspoon) of dried thyme as it is more concentrated in flavor.
• The quality of the olive oil is crucial for the flavor of the tapenade. Use a good quality extra virgin olive oil for the best results.
• For a more complex flavor, toast the capers in a dry pan for a minute or two before adding them to the food processor. This will bring out their nutty notes.
• If you’re not a fan of anchovies, you can omit them. However, they add a salty, umami flavor that enhances the overall taste of the tapenade. Consider adding a pinch of sea salt to compensate for the missing saltiness if you omit the anchovies.
• If your tapenade is too thick, add a little more olive oil, one tablespoon at a time, until it reaches the desired consistency.
• The optional brandy adds a subtle warmth and depth of flavor to the tapenade. If you don’t have brandy, you can substitute it with a tablespoon of red wine vinegar or balsamic vinegar for a similar effect.

Serving & Storage Suggestions

Serve this tapenade with crusty bread, crackers, or crudités. It’s also delicious as a spread for sandwiches or wraps, or as a topping for grilled fish or chicken. You can even stir it into pasta for a quick and easy meal.

To store, place the tapenade in a clean, airtight jar. Cover the surface with a thin layer of olive oil to help preserve it and prevent it from drying out. Seal the jar tightly and refrigerate. The tapenade will keep for up to a week in the refrigerator. While not recommended, the tapenade can stay at room temperature for a couple of hours if properly stored. Freezing is possible, but might change the texture of the olives.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	32 kcal	N/A
Calories from Fat	28 kcal	N/A
Total Fat	3.2 g	4%
Saturated Fat	0.4 g	2%
Cholesterol	0.2 mg	0%
Sodium	146.8 mg	6%
Total Carbohydrate	1 g	0%
Dietary Fiber	0.5 g	1%
Sugars	0 g	0%
Protein	0.2 g	0%

Variations & Substitutions

• Spicy Tapenade: Add a pinch of red pepper flakes or a finely chopped chili pepper to the food processor for a spicy kick.
• Green Olive Tapenade: Substitute the kalamata olives with green olives, such as Castelvetrano or Manzanilla olives, for a milder flavor.
• Sun-Dried Tomato Tapenade: Add a handful of sun-dried tomatoes (oil-packed, drained) to the food processor for a sweet and tangy twist.
• Roasted Garlic Tapenade: Roast the garlic cloves before adding them to the food processor for a sweeter, mellower garlic flavor.
• Vegan Tapenade: This recipe is already naturally vegan, but ensure that your Dijon mustard is also vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Can I make this tapenade ahead of time?
A: Yes, tapenade is a great make-ahead dish. In fact, the flavors tend to meld and improve over time. Store it in an airtight container in the refrigerator for up to a week.

Q: Is it necessary to use Kalamata olives?
A: Kalamata olives provide a distinct flavor, but you can use other types of olives like Nicoise or a mix of your favorites. The flavor profile will simply change accordingly.

Q: Can I freeze tapenade?
A: While you can freeze tapenade, it might slightly alter the texture of the olives. For best results, store it in an airtight container and thaw it in the refrigerator overnight before using.

Q: What can I use if I don’t have capers?
A: If you don’t have capers, you can use finely chopped cornichons or gherkins as a substitute. They will add a similar briny, tangy flavor.

Q: How do I prevent my tapenade from turning brown?
A: Covering the tapenade with a thin layer of olive oil helps to prevent oxidation and browning. Also, make sure to store it in an airtight container in the refrigerator.

Final Thoughts

I hope this tapenade recipe inspires you to experiment and create your own delicious variations. Don’t be afraid to adjust the ingredients to suit your personal tastes. Whether you’re serving it as an appetizer at a dinner party or simply enjoying it as a snack with some crusty bread, I’m confident that this tapenade will transport you to the sunny shores of the Mediterranean. Feel free to share your feedback and any creative twists you come up with! Consider serving it alongside a crisp, dry white wine for a truly unforgettable experience.