40 minutes
A savory spread that combines olives, capers, anchovies, garlic, and savory, enhanced with olive oil and optional brandy.
Black Olives, pitted, coarsely chopped
cups
Capers, rinsed, drained, coarsely chopped
tablespoons
Anchovies, soaked, boned, chopped
each
Garlic Clove, peeled, germ removed, finely chopped
each
Savory, leaves only, finely chopped
sprigs
Brandy, optional
teaspoons
cups
to taste
1. Combine Ingredients
Begin by combining the chopped olives, capers, anchovies, garlic, and savory in a mixing bowl. If you choose to use brandy, add it now, as it can lend a subtle depth to the tapenade. Drizzle in the olive oil, which will bind everything together into a cohesive mixture. Stir gently as the flavors begin to meld together.
2. Season and Rest
Taste the tapenade and add salt as needed. Aim for a balance that complements the savory, briny, and herbal notes. Once you’re satisfied with the seasoning, let the tapenade rest for about 30 minutes to allow the flavors to deepen and harmonize.
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