Authentic French Olive Tapenade

Ingredients

• 2 cups (300g) pitted black olives 2 cups (300g) pitted black olives
• 2 tablespoons (30g) capers 2 tablespoons (30g) capers
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 anchovy fillets, rinsed and chopped 4 anchovy fillets, rinsed and chopped
• 1 tablespoon (15ml) fresh lemon juice 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5ml) lemon zest 1 teaspoon (5ml) lemon zest
• 1 teaspoon (5ml) Dijon mustard 1 teaspoon (5ml) Dijon mustard
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) fresh parsley, chopped 1 tablespoon (15ml) fresh parsley, chopped
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 11g, 1.5g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 1g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the pitted black olives, capers, minced garlic, chopped anchovy fillets, lemon juice, lemon zest, and Dijon mustard.
2. 2.
   Pulse the mixture until it forms a coarse paste.
3. 3.
   While the food processor is running, slowly drizzle in the extra virgin olive oil until the tapenade reaches a smooth consistency.
4. 4.
   Transfer the tapenade to a bowl and stir in the chopped parsley.
5. 5.
   Season with freshly ground black pepper to taste.
6. 6.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy as a spread on crusty bread or as a condiment to enhance the flavors of various dishes.

Treat your ingredients with care...

• Olives — Ensure that the olives are pitted before using them in the recipe to avoid any unwanted crunchiness.
• Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before chopping them.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.

Tips & Tricks

• For a milder flavor, you can soak the capers in water for 10 minutes before adding them to the tapenade.
• Experiment with different types of olives, such as Kalamata or green olives, to create unique variations of tapenade.
• If you prefer a smoother texture, blend the tapenade for a longer time in the food processor.
• Add a drizzle of high-quality olive oil on top of the tapenade before serving to enhance its flavors.
• Store the tapenade in an airtight container in the refrigerator for up to one week.

Serving advice

Serve the French Olive Tapenade as an appetizer on toasted baguette slices or crackers. It also pairs well with grilled vegetables, roasted meats, or as a condiment for sandwiches and wraps.

Presentation advice

Present the tapenade in a small bowl or ramekin, garnished with a sprig of fresh parsley. Surround it with an assortment of sliced baguette, crackers, and colorful vegetable crudités for an appealing and inviting presentation.