Photograph of the finished Tapenade

France · Sốt ô liu nụ bạch hoa Tapenade

Tapenade

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black olives Black olives 1.1 lb
  • Photograph of Caper buds Caper buds 3.5 oz
  • Photograph of Salted anchovies Salted anchovies 3.5 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Lime Lime 1
  • Photograph of Thyme Thyme 0.1 oz
  • Photograph of Bread Bread 9.9 oz

Method

  1. 1 To remove the pits from black olives, press a wide-bladed knife against the fruit to crack it open, then pull out the pits.
  2. 2 Rinse capers to remove excess salt; the name tapenade comes from tapeno, meaning capers in Provence, so this ingredient should not be discarded.
  3. 3 Grind the olives, capers, anchovies, and garlic in a mortar until they form a coarse, fibrous mass, not a fine powder.
  4. 4 Pour in the olive oil little by little and mix by hand until a glossy layer forms.
  5. 5 Squeeze in some lemon juice, sprinkle with thyme, and let it sit for 15 minutes before spreading it on toasted bread.
Start cooking