Traditional Black Olive Tapenade
This is a staple of southern French tables. It relies on the quality of your olives; choose oil-cured or brine-cured black olives that still have the pit, as they retain more structural integrity and saltiness than canned varieties.
Mind the salt balance
Because capers and anchovies are preservation heavyweights, do not add extra salt until you have tasted the finished mixture.
- mortar and pestle or food processor
- chef's knife
- small glass bowl
What goes in.
- 2 cupspitted black olives, preferably Nyons or Kalamata
- 3 tbspsalt-packed capers, rinsed
- 4anchovy fillets, oil-packed
- 1garlic clove, peeled
- 2 tbspextra virgin olive oil
- 1 tspfresh thyme leaves
- 1/2 tsplemon juice
Preserve the Texture
If using a food processor, use short, one-second pulses. You want a chunky, pebbled consistency where you can still identify the small pieces of caper and olive.
The method.
Prep the olives
Ensure every pit is removed. If you bought pitted olives, check each one manually—a rogue pit fragment will ruin the texture.
Macerate the base
Place the garlic, anchovies, and rinsed capers into the mortar. Grind them into a coarse paste before adding the olives.
Combine
Add the olives and thyme to the mortar. Using a folding motion, crush the olives until they are broken down but not liquidated.
Emulsify
Slowly drizzle in the olive oil and lemon juice, stirring with a spoon until the mixture binds together into a thick, dark mass.
Other turns to take.
Green Olive Tapenade
Substitute the black olives with Picholine or Castelvetrano olives for a sharper, brighter profile.
Sun-Dried Tomato Addition
Add two rehydrated sun-dried tomatoes to the mortar to introduce a hint of sweetness and deeper color.
When it doesn't go to plan.
Always rinse salt-packed capers under cold water for at least thirty seconds to remove excess brine.
If you prefer a milder garlic flavor, blanch the garlic clove in boiling water for one minute before crushing.
Store the tapenade in a glass jar covered with a thin layer of olive oil to keep it from oxidizing.
The ones that keep coming up.
Can I use a blender instead of a food processor?
Avoid it. Blenders create too much friction and heat, which will turn your tapenade into an unappealing, thin puree.
How long will this stay fresh?
Kept in an airtight container in the refrigerator, it maintains its peak flavor for about five to seven days.
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