6 servings

Tapenade Noire

Name: Tapenade Noire
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: french
Ingredients: 200 g pitted black olives (Niçoise or Kalamata); 4 oil-packed anchovy fillets; 2 tbsp capers, drained; 1 small clove garlic; ½ tsp fresh thyme leaves; ½, juiced lemon; 4 tbsp extra-virgin olive oil; to taste black pepper; 1, sliced and toasted baguette

The Provençal apéro spread — black olives, anchovies, capers, and garlic pounded with olive oil into a salty, briny paste. Smeared onto toasted baguette with a glass of cold rosé.

dairy-free
nut-free
egg-free
pescatarian
contains-fish

Ingredients

pitted black olives (Niçoise or Kalamata)200 g
oil-packed anchovy fillets4
capers, drained2 tbsp
garlic1 small clove
fresh thyme leaves½ tsp
lemon½, juiced
extra-virgin olive oil4 tbsp
black pepperto taste
baguette1, sliced and toasted

Steps

Pulse ingredients to coarse paste.
Combine the olives, anchovies, capers, garlic, and thyme in a food processor. Pulse to a coarse paste — texture is the point.
Add lemon juice and olive oil.
Add the lemon juice, then stream in the olive oil while pulsing, until the tapenade is spreadable but still rough.
Season and adjust the tapenade.
Scrape into a bowl, grind over black pepper, and taste — it should be salty and bright. Adjust with more lemon if it feels heavy.
Let tapenade rest and serve.
Let the tapenade rest 15 minutes at room temperature. Serve with toasted baguette slices and a slick of olive oil on top.

Nutrition

Nutrition, per serving. 150 calories. Protein 2.5 grams, 7 percent. Carbs 4 grams, 11 percent. Fat 14 grams, 83 percent. Fiber 2 grams, sugar 0.5 grams, saturated fat 2 grams, sodium 600 milligrams. Estimated from ingredients.