Black Olive Tapenade with Capers, Anchovy and Thyme
Inspired by techniques from NYT Cooking, Serious Eats and America's Test Kitchen.
Garlic, anchovies and capers are pulsed fine, then Kalamata olives and thyme are added and olive oil and lemon worked in to a slightly chunky paste.
Always check the labels of the products you use.
Method
- 1
Make the base. Pulse the garlic in a food processor until finely chopped. Add the anchovies and capers and pulse until finely ground, scraping down.
- 2
Add the olives. Add the olives and thyme and pulse to a slightly chunky paste.
- 3
Add the oil. With the motor running, add the lemon juice and then the oil in a thin stream. Season with pepper; no salt is needed.
- 4
Toast. Toast the baguette slices in a 200 °C (180 °C fan) oven for 6-8 minutes until crisp.
- 5
Serve. Serve the tapenade at room temperature with the toasts.
Storage
Keep covered in the fridge, with a thin layer of oil on top, for up to 1 week. Bring to room temperature before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- food processor or pestle and mortar
- spatula
- small serving bowl
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 161 kcal |
| Protein | 3.4 g |
| Carbohydrate | 14.1 g |
| of which sugars | 1.3 g |
| of which free sugars | 1.2 g |
| Fat | 10.6 g |
| of which saturates | 1.5 g |
| Fibre | 1.3 g |
| Salt | 1.4 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
