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Tapenade Recipe

Cookstr
Course: Tapas/Small Plates
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Tapenade

Photo by: Joseph De Leo

Yield: Makes about 1 cup

INGREDIENTS
  • 1½ cups (about ½ pound) salt-cured black olives, pitted
  • 16 anchovy fillets
  • 3 tablespoons capers, rinsed and drained
  • ½ teaspoon minced fresh thyme
  • 1 to 2 tablespoons extra virgin olive oil

Directions

1 Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste. The process can also be accomplished in a blender, however. Put the olives, anchovies, capers, and thyme in a blender along with the olive oil and purée until smooth.

2 If you are not using it immediately, put the purée in a jar, cover tightly, and store in the refrigerator, where it will keep for up to 3 months.


©
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

35kcal (2%)
17mg (2%)
0mg (0%)
3mcg RAE (0%)
28mg
5mg
1g
0g
0g
1g
3mg (1%)
399mg (17%)
0g (2%)
3g (5%)
0mg (2%)

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