30 minutes
Tapenade is a delightful French spread that brings together the savory, briny flavors of olives, capers, and anchovies. It’s perfect as an appetizer on crusty bread or as a condiment to elevate your dishes.
Black Olives, pitted and coarsely chopped
cups
Capers, rinsed, drained, and coarsely chopped
tablespoons
Salt-packed Anchovies, soaked, boned, and chopped
each
Garlic Clove, peeled, germ removed, and finely chopped or pounded
each
Savory Sprig, leaves only, chopped
each
Brandy, optional
teaspoons
cups
to taste
1. Mix the Tapenade Ingredients
Start by combining the coarsely chopped olives, capers, and anchovies in a mixing bowl. Add the finely chopped garlic and savory leaves to the mix. If you're feeling adventurous, add a splash of brandy for a subtle depth of flavor. Pour in the olive oil, which will help bind everything together. Mixing these ingredients thoroughly is important, as it ensures that each bite captures the essence of the tapenade’s rich, savory profile.
2. Adjust the Seasoning
Once your tapenade mixture is well combined, take a moment to taste it. This is your opportunity to adjust the seasoning with a pinch of salt, if necessary. Remember, the olives and anchovies already contribute a significant amount of saltiness, so add sparingly. The goal is to achieve a harmonious blend where the salty, briny, and savory elements complement each other perfectly.
3. Let the Tapenade Rest
Allow your seasoned tapenade to sit at room temperature for about 30 minutes. This resting period is crucial as it lets the flavors meld and develop, resulting in a more cohesive and delicious spread. Once rested, your tapenade is ready to be enjoyed.
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