Description
A vibrant and flavorful Mediterranean tapenade made with Castelvetrano olives, fresh basil, garlic, capers, and anchovy paste, gently infused in olive oil and brightened with lemon zest and juice. Perfect as a spread, dip, or accompaniment to bread, crackers, or grilled vegetables.
Ingredients
Tapenade Ingredients
- 1/3 cup extra-virgin olive oil
- 3 large cloves garlic, peeled and halved
- 1/4 cup packed fresh basil leaves
- 1 cup Castelvetrano olives, drained and pitted
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon anchovy paste
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon lemon juice, from 1 lemon
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Infuse the oil and soften the garlic: In a small saucepan, heat the extra-virgin olive oil over low heat. Add the peeled and halved garlic cloves and cook gently for 7 to 10 minutes until the garlic is softened and just slightly golden, being careful not to brown. This slowly infuses the oil with garlic flavor without bitterness.
- Prepare the garlic and oil for blending: Using a slotted spoon, transfer the softened garlic cloves to the bowl of a food processor fitted with the metal blade. Pour the garlic-infused oil into a separate bowl and let it cool until it is just warm to the touch.
- Combine the ingredients in the food processor: To the food processor bowl with garlic, add the fresh basil leaves, Castelvetrano olives, rinsed capers, anchovy paste, lemon zest, lemon juice, and several grinds of freshly ground black pepper. Pulse the mixture, scraping down the sides as needed, until the ingredients are evenly minced but still retain some texture.
- Incorporate the infused oil and season: Add the warm garlic olive oil to the food processor and pulse a few more times until the tapenade is well combined. Taste and adjust seasoning with salt and additional black pepper as desired.
- Serve and enjoy: Transfer the tapenade to a serving bowl. It can be served immediately or chilled for later use. This flavorful spread is excellent with crusty bread, crackers, or as a condiment for grilled dishes.
Notes
- Castelvetrano olives are mild and buttery in flavor, ideal for tapenade, but other green olives can be substituted.
- Do not brown the garlic as it will impart a bitter taste.
- Anchovy paste adds depth and umami but can be adjusted for taste or omitted for a vegetarian version.
- Store leftover tapenade in an airtight container refrigerated for up to 4 days.
- Allowing the tapenade to rest for an hour before serving helps the flavors meld.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
