Olive Tapenade
A super easy and super tasty recipe for olive tapenade. Delicious with a baguette as a snack. This recipe makes roughly 150 grams/5 oz.
Servings: 150 grams
Ingredients
- 100 grams pitted black olives
- 3 anchovy fillets
- 1 clove garlic
- Zest of ½ lemon
- 10 grams capers
- 2-3 tbsp olive oil
- Salt and pepper
Instructions
- Add all ingredients -except the olive oil, salt, and pepper- to a food processor.
- Add 1 tablespoon of olive oil and blend until as smooth as possible.
- Add another tablespoon of olive oil and blend again. If you’d like it creamier, add one more tablespoon. If your tapenade still seems dry, feel free to add another spoonful of olive oil.
- Season to taste with pepper and, if needed, a bit of salt.
Tips
Bring to room temperature before serving for the best flavor.
How to store
Keep covered in the refrigerator for 3-4 days.