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Recipe

Tapenade

ByJulissa Roberts Fine Cooking Issue 112
Scott Phillips

Yield:Yields about 1 cup

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

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  • 1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
  • 2 Tbs. capers, rinsed and drained
  • 3 anchovy fillets, rinsed and patted dry
  • 1 medium clove garlic, smashed and peeled
  • 1 tsp. Dijon mustard
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 580
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 3

Preparation

  • Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Make Ahead Tips

Tapenade can be refrigerated in an airtight container for up to 1 month.

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Reviews (18 reviews)

  • User avater
    AlissaKRay| 05/23/2019

    This chutney is very tasty.

  • User avater
    NancyAJohn| 05/14/2019

    Thanks for sharing this recipe.

  • User avater
    JennieTBrewer| 05/06/2019

    Thanks for sharing this recipe. Keep it up!

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Fine Cooking Magazine - November/December 2020

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