Simple, Delicious, and Easy to Make
Easy to make and great for parties, olive tapenade is an accompaniment that works well as an appetizer, a cheese board component, or even as a side to main entree meats. This flavorful recipe will sure to be a hit at your next gathering, for snacks while watching your favorite shows, or as part of your next family dinner.
By Le Creuset
- 3/4 cup pitted Nicoise olives
- 2 garlic cloves
- 2 tablespoons capers, drained
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons anchovy paste
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Toasted bread slices or assorted crudité
- Toughened Nonstick Fry Pan
- Knife and cutting board
- Small silicone spatula
- Mortar and pestle
- Pepper mill
Coarsely chop the olives, garlic, and capers together on a cutting board. Scrape into a mortar and add the marjoram and thyme. Crush with a pestle, scraping down the sides of the pestle as needed, until a chunky paste forms.
Add the mustard, anchovy paste, and lemon juice, and continue crushing and stirring the mixture into a thick paste. Drizzle in the olive oil and continue crushing and stirring until the tapenade is spreadable.
Taste and season with salt and pepper. Tapenade should be salty, but not overly so. Serve with baguette slices. Store the leftovers covered and refrigerated for up to three days. Return to room temperature for serving.