Teresa's Recipes
Mediterranean Tapenade
Experience the vibrant flavors of the Mediterranean with this rich and savory tapenade. A blend of briny black olives, zesty capers, and delicate anchovies, this spread is not only a culinary delight but also a celebration of region's rich heritage. Perfect for serving with crusty bread, crisp crackers, or as a topping for grilled meats, this tapenade will elevate any gathering or casual meal. Its origins trace back to the Provence region of France, where it has delighted palates for centuries.
Ingredients
- 1 cup, pitted Black olives
- 2 tablespoons, rinsed Capers
- 4 fillets, drained Anchovy fillets
- 2 cloves, minced Garlic
- 2 tablespoons, freshly squeezed Lemon juice
- 1/4 cup, plus extra for serving Olive oil
- 2 tablespoons, chopped Fresh parsley
- to taste Black pepper
Dietary Notes
- Servings: 8
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 10g
- Carbs: 5g
- Protein: 2g
- Sodium: 320mg
- Sugar: 0g
Instructions
- In a food processor, combine the black olives, capers, anchovy fillets, and minced garlic.
- Pulse the mixture until the ingredients are coarsely chopped, achieving a textured consistency.
- Pour in the freshly squeezed lemon juice and olive oil, then add the chopped parsley. Pulse again until the mixture is finely chopped but still retains some texture.
- Season with black pepper to taste, blending briefly to incorporate.
- Transfer the tapenade to a bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Serve the tapenade with sliced baguette, crunchy crackers, or as a delicious topping for grilled meats.
Tips
- For a twist, try adding roasted red peppers or sun-dried tomatoes for additional flavor.
- Serve with a variety of dipping options, such as vegetable sticks or pita chips.
- Store any leftover tapenade in an airtight container in the refrigerator for up to a week; the flavors will deepen over time.