Name: Olive Tapenade Recipe
Ingredients: 1 ½ cups (about 225g) pitted Kalamata olives, drained (or a mix of your favorite olives); 2 tablespoons capers, drained (and rinsed if very salty); 2-3 anchovy fillets, packed in oil, drained (optional, but traditional for umami depth); 2 cloves garlic, roughly chopped; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard (optional, for a bit of tang and emulsification); ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme); ¼ cup extra virgin olive oil, plus more if needed; Freshly ground black pepper, to taste (salt is often unnecessary due to salty ingredients)

Ingredients

Scale

- 1 ½ cups (about 225g) pitted Kalamata olives, drained (or a mix of your favorite olives)

- 2 tablespoons capers, drained (and rinsed if very salty)

- 2–3 anchovy fillets, packed in oil, drained (optional, but traditional for umami depth)

- 2 cloves garlic, roughly chopped

- 1 tablespoon fresh lemon juice

- 1 teaspoon Dijon mustard (optional, for a bit of tang and emulsification)

- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)

- ¼ cup extra virgin olive oil, plus more if needed

- Freshly ground black pepper, to taste (salt is often unnecessary due to salty ingredients)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Ingredients:
  - - Ensure your olives are pitted. Drain them well.
  - - Drain the capers. If they are very salty, give them a quick rinse and pat dry.
  - - Drain the anchovy fillets (if using).
  - - Roughly chop the garlic cloves.
  - - Measure out the lemon juice, Dijon mustard (if using), and thyme.

1. Combine in Food Processor:
  - - Add the pitted olives, drained capers, anchovy fillets (if using), chopped garlic, fresh lemon juice, Dijon mustard (if using), and thyme to the bowl of a food processor.

1. Pulse for Texture:
  - - Pulse the mixture 8-10 times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl with a spatula.
  - - For a chunkier tapenade: Be careful not to over-process. You want some texture.
  - - For a smoother tapenade: Process for a bit longer.

1. Add Olive Oil:
  - - With the food processor running on low, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. You may need a little more or less oil. It should be a spreadable paste, not too oily and not too dry.

1. Season and Adjust:
  - - Taste the tapenade. Add freshly ground black pepper as needed. It’s unlikely you’ll need salt due to the olives, capers, and anchovies, but taste and add a tiny pinch if you feel it’s necessary.
  - - If it’s too thick, add a little more olive oil. If it’s too tart, a tiny pinch of sugar can balance it (though rarely needed). If not tangy enough, a little more lemon juice.

1. Rest (Optional but Recommended):
  - - Transfer the tapenade to a clean jar or bowl. For the best flavor, cover and refrigerate for at least 30 minutes (or even better, a few hours or overnight) to allow the flavors to meld and deepen.

1. Serve:
  - - Bring to room temperature before serving for optimal flavor.

Nutrition

Serving Size: one normal portion
Calories: 35-50