Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers. This recipe is based on one from chef Anne Willan. I learned to make it while helping her put together the menu for her husband’s birthday party a few years ago. I’m not usually that partial to olives but I love this piquant spread.
This dip is typically made with either black olives or green olives – I personally like the briny, slightly sweet flavor of the Castelvetrano olives used in this particular recipe. This dip can be made ahead of time and stored refrigerated in an airtight container for up to a week. Serve on its own or with an antipasto platter.
Tapenades come in all shapes and sizes – well not literally but some tapenades are chunkier, traditionally ones made in a mortar and pestle so the mixture is finely diced with olive oil stirred in. Others are smoother – in this recipe I use a piece of white bread in the mixture to add thickness and texture to the tapenade. Since the anchovies and capers are already salty you won’t need to add any salt. If you find your recipe too far on the briny side add a touch of honey to balance the flavors.
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