Making Proper Olive Tapenade
The secret to a tapenade that sticks to a piece of toasted bread rather than sliding off is the emulsion of the oil with the salt-cured ingredients. It is a work of patience, not of speed.
Check your olives for stones before you begin.
Buy high-quality, oil-cured black olives. If they are packed in brine, let them dry on a paper towel for ten minutes before processing so the tapenade doesn't turn watery.
- food processor
- rubber spatula
- measuring spoons
What goes in.
- 2 cupspitted black olives, such as Niçoise or Kalamata
- 3 tbspcapers, rinsed and drained
- 2anchovy fillets, packed in oil
- 1 smallgarlic clove, peeled
- 1/2 cupextra virgin olive oil
- 1 tbspfresh lemon juice
- 1 tspfresh thyme leaves
Control the Texture
Do not let the machine run continuously. Pulse until the olives reach the size of coarse breadcrumbs; otherwise, you will end up with a thin, unappealing puree.
The method.
Prep the aromatics
Drop the garlic clove into the processor and pulse until it is finely minced. Add the anchovy fillets and pulse two more times to break them down into the garlic.
Add the solids
Add the olives, rinsed capers, and thyme. Pulse six to eight times until the mixture looks like small, dark pebbles.
Emulsify
With the motor running on low, slowly drizzle the olive oil through the feed tube. Stop as soon as the oil is incorporated and the tapenade gains a slight sheen.
Finish
Add the lemon juice and stir by hand with a spatula to combine. Taste, then decide if you need more black pepper; the olives and anchovies usually provide enough salt.
Other turns to take.
Green Tapenade
Swap the black olives for pitted Picholine or Castelvetrano olives and substitute parsley for the thyme.
Sun-Dried Version
Add four rehydrated sun-dried tomato halves during the pulse stage for a deeper, earthier profile.
When it doesn't go to plan.
Always taste an olive before you start; if they are incredibly salty, soak them in cold water for 15 minutes before drying.
If using a mortar and pestle, grind the garlic and anchovies into a paste first, then add the olives and capers.
Let the tapenade sit at room temperature for 30 minutes before serving to allow the garlic to mellow into the oil.
The ones that keep coming up.
Can I store this?
Keep it in a glass jar covered with a thin layer of olive oil for up to a week in the refrigerator.
Do I really need the anchovies?
They provide a base note that rounds out the sharp acidity of the capers and olives; you won't taste 'fish,' only depth.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe