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Black Olive Tapenade

20 Minutes

Makes 3 cups

Olive Tapenade

1½ cup pitted black olives, such as Niçoise or oil-cured olives
    (canned pitted black olives work just fine too)
3 tbsp. drained capers
6 drained oil-packed anchovy fillets
9 medium cloves garlic, crushed
15 basil leaves (optional)
3 tbsp. loosely packed fresh oregano, marjoram, or thyme leaves
3 tsp. Dijon mustard
3 tsp. fresh lemon juice
extra-virgin olive oil, as needed
kosher salt and freshly ground black pepper, if needed

Method: Combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Add lemon juice and process. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed (olives and capers may already be very salty).

If using a mortar and pestle: Roughly chop olives, capers, anchovies, and garlic, then add to mortar with basil (if using) and other herbs. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle, work in mustard and lemon juice, then drizzle in just enough olive oil to form a spreadable paste, about 2 tbsp. Add salt and pepper only if needed.

Transfer tapenade to a covered container, smooth down the top, and pour a thin layer of olive to cover. To serve, tilt to spoon out tapenade without oil layer. Lasts up to 6 weeks in the fridge as long as it is oil covered — Freezes well.

Olive-based Tapenade from Serious Eats

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Provençal Caper Tapenade

20 Minutes

Makes 3 cups

Banana Pecan PancakesBased on the 1880 original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée — hence the fact that tapenade takes its name from capers (tapeno in the Provençal dialect). Traditionally this recipe includes tuna to add protein, but that is up to you.
 

Ingredients:

6 ounces (about 2 cups) pitted green olives (bottled green olives with pimentos are fine, drained) or pitted black olives, such as Niçoise or oil-cured olives (canned pitted black olive work well too)
6 ounces drained capers (about 1 cup)
3 ounces drained oil-packed anchovy fillets (about 9-11 fillets)
5 loosely packed teaspoons fresh oregano, marjoram, or thyme leaves (optional)
1½ tsp. Dijon mustard (optional but recommended)
extra-virgin olive oil, as needed
1 tsp. Cognac, whiskey, or rum (optional)
3 ounces drained oil-packed tuna (100 ml / 8 tbsp. - optional)

Caper Tapenade serving

Method:
In the processor work bowl, combine olives, capers, anchovies (and tuna if using); add herbs and mustard. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, whiskey, or rum (if using).

Transfer tapenade to a covered container, smooth down the top, and pour a thin layer of olive to cover. To serve ,tilt to spoon out tapenade without oil layer. Lasts up to 6 weeks in the fridge when it is oil covered — Freezes well.

If using a mortar and pestle: see method above for black olive tapenade above.

Serve with crackers or baguette and cold white or rosé wine

Caper-based Tapenade from Serious Eats


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