30 minutes
A flavorful and aromatic spread made with black olives, capers, anchovies, garlic, and olive oil, perfect for crusty bread or crackers.
Black Olives (niçoise, Nyon, Or Dry-cured), pitted and coarsely chopped
cups
Capers, rinsed, drained, and coarsely chopped
tablespoons
Salt-packed Anchovies, soaked, boned, and chopped
each
Garlic Clove, peeled and split with germ removed, chopped fine or pounded to a purée
each
Savory Sprig, leaves only, chopped
each
Brandy
teaspoons
cups
to taste
1. Mix Chopped Ingredients
Gather your chopped black olives, capers, anchovies, and garlic. Place them all together in a bowl and mix well.
2. Add Savory and Brandy
Add the chopped leaves of one savory sprig to the mixture. Mix in the 0.5 teaspoon of brandy if using.
3. Blend in Olive Oil
Gradually pour in the 0.25 cup of olive oil while stirring continuously to achieve a smooth, paste-like consistency.
4. Adjust Seasoning
Taste the tapenade and add a pinch of salt if necessary to achieve a balanced seasoning.
5. Let Rest
Let the tapenade rest for about 30 minutes to allow the flavors to marry and develop fully.
Introduce toasted almonds for crunch and lemon zest for a bright, citrusy kick. This adds a fresh and nutty dimension, making it a delightful condiment for seafood.
Blend in sun-dried tomatoes for a sweeter, tangier spread. This works well with grilled vegetables or as a spread on sandwiches.
Stir in fresh herbs like basil, parsley, or thyme. Each herb will give the tapenade a unique character that can be tailored to complement different dishes, such as roasted chicken or fish.
Introduce a bit of grated lemon or orange zest to the tapenade. The bright, citrusy notes will add freshness and a slight tang that contrasts beautifully with the salty depth of the olives and anchovies.
Add roasted red peppers to the core recipe for a smoky, sweet note. This variation pairs wonderfully with grilled meats or as a flavorful addition to wraps.
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