Description
A zesty Provençal olive tapenade infused with citrus and fresh herbs, perfect for apéritifs or enhancing meals. This homemade version uses olives, olive oil, and fragrant herbs for a burst of Mediterranean flavor.
Ingredients
250g black olives (Kalamata, Niçoise, or Nyons), denoyauted
4 to 6 tablespoons extra virgin olive oil
½ lemon, juice
Fresh herbs (thyme, rosemary, parsley, basil), chopped
1 small garlic clove, finely chopped (optional)
1 tablespoon capers (optional)
1 or 2 anchovy fillets (optional, omit for vegetarian)
Instructions
Debone olives if not already denoyauted.
Chop fresh herbs finely.
Juice half a lemon.
Transfer olives, herbs, and lemon juice to a blender or food processor.
Pulse until desired consistency is reached; add olive oil gradually.
Stir in garlic, capers, and anchovies (if using). Add salt to taste.
Refrigerate overnight to meld flavors before serving.
Notes
Adjust oil quantity for consistency. Substitute anchovies with 1 teaspoon capers for a vegetarian umami boost. Store in an airtight jar for up to 1 week.
- Prep Time: 15
- Category: Apéritifs & sauces
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg