Gourmet Anchovy Tapenade with Olives and Capers
A bold and flavorful Mediterranean spread made with anchovies, olives, and capers. Perfect for crostini, pasta, or as a dip this gourmet anchovy tapenade bursts with umami and seaside charm.
Equipment
- Food processor
- Mixing bowl
- Spatula
- Glass jar for storage
Ingredients
- 1 cup pitted black olives Kalamata or Niçoise recommended
- 4 fillets anchovies packed in olive oil
- 2 tbsp capers drained
- 2 cloves garlic peeled
- 3 tbsp olive oil extra virgin
- 1 tsp lemon juice freshly squeezed
- 1 tbsp fresh parsley finely chopped
- ½ tsp black pepper freshly ground
Instructions
- Add olives, anchovies, capers, and garlic to a food processor.
- Pulse until roughly chopped.
- Add lemon juice and parsley, then slowly drizzle in olive oil while blending.
- Blend until smooth or leave slightly coarse, depending on preference.
- Season with black pepper and adjust lemon to taste.
- Transfer to a jar, cover with a thin layer of olive oil, and chill for at least 20 minutes before serving.
Notes
- Store in the refrigerator for up to 2 weeks.
- For a creamier version, blend in a spoonful of Greek yogurt or ricotta.
- Try spreading on toast, mixing into pasta, or serving with grilled fish.
- Tastes even better the next day as flavors deepen!