What is tapenade made of

While classic tapenades call for only the few primary ingredients, you can get creative with your choice of fish, herbs and spices. Tapenade recipe Below is a recipe for perfect tapenade found in The Guardian. It can easily be modified with the addition of other ingredients to preference. Remove the olive pits with a sharp knife or pitter. In a food processor, combine the olives, capers, anchovies, garlic and thyme. Roughly puree the ingredients together and squeeze the lemon over the mixture.

Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Kalamata Olive Tapenade. Kalamata Olive Tapenade BridgetteF. Kalamata Olive Tapenade JessicaL. Kalamata Olive Tapenade Traci-in-Cali. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review pomplemousse. Rating: 5 stars.

Oh my. I love this! Henderson and Torode put flat-leaf parsley in their tapenades which, although often used in southern French cooking, doesn't taste as satisfyingly sun-baked as Conran and Patricia Wells' thyme, with its nostalgic whiff of garrigues roasting in the summer heat. Henderson's oregano, meanwhile, is too reminiscent of pizzas for my liking: Provence may once have stretched into modern-day Italy, but these days pasta is considered pretty exotic, in my experience.

Garlic is, according to the Provence Cookery School, an "optional extra". I think it brings a welcome heat, but don't overdo it — similarly to anchovies, it has a tendency to take over, making it the dominant flavour in Conran's tapenade. Surprisingly, the same goes for the Cookery School's lemon zest: though juice adds a welcome acidity to the tapenade, the zest makes things too fresh and citrussy, when they ought to be dark and sophisticated. Conran's Dijon mustard, though a common addition, isn't to my taste either: it muddies the Mediterranean flavours, while Torode and Olney's brandy just tastes bizarre.

It may make it into the Larousse entry on the subject, but I prefer to keep the alcohol as an accompaniment — as an ingredient, it supplies an oddly medicinal note.

Though the tapenade is traditionally made in a pestle and mortar, as Olney recommends, I think you get equally good results using the pulse function on a food processor, though the process is rather less satisfying for your inner peasant. Henderson does neither, however, preferring to roughly chop her ingredients to make something more akin to an olive salsa than a traditional tapenade, on the grounds: "it's good to have some texture and not just a paste".

Her version works well spread on thick toasts, as she suggests, but is less practical as a dip for breadsticks, or for drizzling over salads of ripe, red tomatoes. I'm not sold on Olney's super-fine variety, which is pushed through a sieve after pounding, either; a certain rusticity suits tapenade.

Save recipe. Black olive tapenade. By Miriam Nice. Preparation and cooking time. Prep: 5 mins no cook. Share on facebook. Share on twitter. Share on pinterest.