Tapenade

Tapenade

By: WellBeing Team

Classic Provençale tapenade with olives, capers, anchovies & garlic—perfect on croutons, crudités, tartines, or tomatoes. Featured in French at Heart by Marjorie Taylor and Kenda l Smith Franchini

Ingredients

• 3 cloves garlic, peeled whole
• 2 high-quality oil-packed anchovy fillets
• 340g Niçoise olives, pitted
• 1 tbsp salt-packed capers, rinsed & drained
• 3 tbsp extra-virgin olive oil
• Juice ½ lemon
• Freshly ground black pepper

Method

• In a mortar and pestle, smash the garlic cloves. Add the anchovies and grind into a paste.
• On a large cutting board, use a mezzaluna or large sharp knife to chop the olives and capers together until very finely chopped. Transfer the mixture to the mortar and stir in the olive oil and lemon juice. Season with pepper and serve from the mortar.
• Store any unused tapenade in a sealed container in the refrigerator for up to 3 days.