I have a couple of tapenade posts but this is probably the quickest one to throw together. Borrowed from ‘1000 Sauces, Dip and Dressings’, by Nadia Arumugam, we enjoyed ours straight up with vegetables and crackers (though any kind of cheese would be super tasty too!).

Quick Olive Tapenade

250 g pitted black olives (about 2 cups, I’ve also used pitted kalamatas)

2 garlic cloves, minced

3 anchovies (I used the whole 50 g tin because I love them)

1 T. capers

1 to 2 T. olive oil

a good grinding of black pepper

lemon juice from half a lemon – about 1 tablespoon

Put everything into your food processor and pulse until smooth. Taste for seasonings…often a titch more lemon is needed – and serve straight away or refrigerate until you need it.

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