The Catalan TableOlive Tapenade
Black olive paste with a smooth and creamy texture, enriched with anchovy fillets and capers that add a salty and intense touch.
Ingredients
Measurement units
Ingredients
- 200 gblack olives (about 125 grs once pitted)
- 10-12 anchovy fillets
- 2 tablespoonscapers (capers)
- 8 tablespoonsextra virgin olive oil
Nutritional Information
Per 100 g
Calories
348 kcal
Protein
4 g
Fat
36.4 g
Carbohydrates
3.5 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- You can use a jar of pitted black olives, but the dish is more flavorful if you use black olives from which you manually remove the pits.
- Blend everything with the immersion blender for about 2-3 minutes until achieving a smooth and homogeneous texture.
Recommendations & Tricks
- When preparing black olives, ensure that you choose pitted ones or remove the pits meticulously to avoid any leftover bits that could disrupt the texture of the tapenade.
- To intensify the flavor, rinse the capers with cold water before adding them to the mix to remove the excess brine they carry.
- Store leftover tapenade in an airtight jar covered with a layer of extra virgin olive oil on top. This helps to keep it fresh and prevents oxidation for a longer period.
Original recipe
View or download the original PDF document.