Mar 10, 2021
On a recent trip to Bermuda with dear friends, our host shared his dislike for olives but love of olive tapenade! It is not an uncommon conundrum. For those who appreciate the flavors of Provence, a classic tapenade is delightful, a mildly seasoned spread traditionally served on baguette slices or with crudités. It is the perfect contrast to creamy dips like hummus and spinach-artichoke.
Our tapenade discussion inspired me to pull out this old recipe, another easy way to create a special dish for the family or entertaining friends—it takes only five minutes to make. I have also tossed this dip with fresh, hot pasta, and used it as a rub for baked chicken.
Niçoise or Kalamata olives are best for this recipe, you can also use green Castelvetrano, olives—I like to offer both.
Yield: Makes 1 1/2 cups
1 1/2 cups pitted olives (Niçoise, Kalamata or Castelvetrano), reserve 1 or 2 for garnish
1/3 cup extra virgin olive oil
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon fresh lemon zest
1/2 tablespoon capers, drained
2 garlic cloves
3 canned, oil-packed anchovy fillets
1 teaspoon fresh thyme, stems removed
1/8 teaspoon black pepper, freshly ground
Crudités, Baguette slices or crackers for serving
Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
Process until all the ingredients are finely chopped to a consistency you like. Be careful not to overprocess.
Transfer to a dipping bowl, and garnish with an olive and a drizzle of olive oil.
Serve with baguette slices, crackers or with fresh crudités.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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