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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Would it be weird to add kalamata olives as well?
While I’ve never tried it, I don’t see why it would’t be good! Kalamata tapenade is quite common so I feel like the combo would work well! Let me know how it works out!
We have anchovy paste. How much do you think i would add instead of anchovy fillets?
I’d add about 2 teaspoons of anchovy paste! Hope you enjoy!
Do you store it at room temperature or in fridge.
I store in the fridge! Hope you enjoy!
What can I use instead of bread? I am paleo.
I’d recommend skipping the bread step entirely and then up the almonds to 1/2 cup! hope you enjoy the recipe!
Could I substitute 1 Tbsp Fish Sauce in lieu of the 2 anchovies?
Subbing fish sauce should work to add that umami flavor but I would only use a teaspoon because fish sauce has a much more concentrated flavor