Tapenade

Recipe by: Georgeanne Brennan | from Olives, Anchovies, and Capers: The Secret Ingredient of the Mediterranean Table

Cookstr

Course: Tapas/Small Plates

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

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.

Calories 35kcal (2%)

Calcium 17mg (2%)

Vitamin C 0mg (0%)

Vitamin A 3mcg RAE (0%)

Potassium 28mg

Magnesium 5mg

Protein 1g

Sugar 0g