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Tapenade

Tapenade

By Chloe Sukhothai
10’ Prep time
10’ Cook time
20’ Total time
139 Calories
0 Serving

Summary

This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. perfect for a charcuterie board and pairing with a glass of wine.
Chloe Sukhothai 0 Followers

Step by Step

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Step 1

In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.
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Step 2

To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed.

Ingredient

  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Anchovy paste
    Anchovy paste
    1 teaspoon
  • Packed fresh basil leaves
    Packed fresh basil leaves
    8 cup
  • Shredded havarti cheese
    Shredded havarti cheese
    80 cup
  • Capers, drained and rinsed
    Capers, drained and rinsed
    2 tablespoons
  • Lemon juice, from 1 lemon
    Lemon juice, from 1 lemon
    1 tablespoon
  • Lemon zest, from 1 lemon
    Lemon zest, from 1 lemon
    1 teaspoon
  • Castelvetrano olives, drained and pitted (see note)
    Castelvetrano olives, drained and pitted (see note)
    160 cup
  • Large cloves garlic, peeled and halved
    Large cloves garlic, peeled and halved
    3
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