Equipment
Ingredients
Base
- 150 g kalamata olives, pitted and drained
- 30 g capers, drained and thoroughly rinsed
- 15 g anchovy fillets, oil-packed, drained
- 1 garlic, peeled and smashed
Seasoning and Emulsion
- 45 ml extra virgin olive oil
- 10 ml lemon juice, freshly squeezed
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the pitted Kalamata olives, rinsed capers, anchovy fillets, and peeled garlic into the bowl of a food processor.
Pulse the mixture repeatedly until coarsely chopped, stopping to scrape down the sides of the bowl with a spatula to ensure even processing.
Add the freshly squeezed lemon juice and cracked black pepper directly to the chopped olive mixture.
Drizzle the extra virgin olive oil into the food processor while pulsing lightly, just until the tapenade forms a chunky but cohesive spread.
Transfer the tapenade to a small bowl and let it rest at room temperature for 30 minutes to allow the sharp, briny flavors to meld and balance.
Chef's Notes
- For the best textural experience, avoid pureeing the tapenade into a smooth paste. It should maintain a slightly rustic, chunky consistency where you can identify the ingredients.
- The quality of your extra virgin olive oil will profoundly affect the final flavor profile. Choose a high-quality, cold-pressed oil with a fruity or peppery finish.
- Always physically check your pitted olives for stray pits before processing. Even commercially pitted olives frequently contain fragments that can damage your equipment or cause dental injury.
- No added salt is required for this recipe, as the olives, capers, and anchovies all provide substantial salinity.
Storage
Refrigerator: 2 weeks — Store in an airtight container with a thin layer of olive oil poured over the surface to prevent oxidation.
Freezer: 3 months — Freeze in small portions. The texture may soften slightly upon thawing, but flavor will remain intact.
