Name: Black olive tapenade – quick spread with capers and lemon
Total time: 10 min
Yield: 6 servings
Ingredients: 200 g pitted black olives, well drained; 25 g capers, drained; 1 small clove of garlic; 1 tablespoon lemon juice; 1/2 teaspoon finely grated lemon zest; 3 tablespoons extra virgin olive oil; 1 tablespoon chopped flat-leaf parsley; 1/4 teaspoon freshly ground black pepper; 1 pinch of salt as needed

Step by step

Instructions

0 z 6

1Step 1Let the olives drain well. If they are very salty, rinse briefly with cold water and pat dry with a paper towel.
2Step 2Drain the capers. Peel the garlic and cut into smaller pieces so it blends evenly into the spread.
3Step 3Put the olives, capers, garlic, lemon juice, lemon zest, pepper and 2 tablespoons of olive oil into the chopper.
4Step 4Pulse briefly, just until a coarser spread forms. Don’t blend the mixture smooth — the tapenade should remain slightly chunky.
5Step 5Scrape down the sides of the bowl with a spatula, add the parsley and, if needed, another tablespoon of olive oil. Stir briefly or pulse once or twice.
6Step 6Taste and salt very sparingly — olives and capers are often salty. Serve immediately, or transfer to a jar and drizzle with a little olive oil.

Kitchen tip

The quickest shortcut is to use pitted olives and a small chopper. Blend in short pulses so the tapenade doesn’t overheat and turn into a runny paste. If making ahead, it keeps in the fridge for 3–4 days; before serving let it sit at room temperature for 10 minutes.

Customize this recipe

Variants and alternatives

For a more pronounced Mediterranean flavor, add 1–2 anchovy fillets and do not add salt. Use fresh basil or oregano instead of parsley, but only a small amount so they don’t overpower the olives. For a creamier spread, stir in 1 tablespoon softened butter or fresh cheese after blending; in that case it will no longer be lactose-free. For a spicier version add a pinch of chili flakes or a few extra drops of lemon juice.

Approximate per serving

Nutritional values

Energie82 kcalProteins1 gSacharidy2 gTuky8 g

Black olive tapenade – quick spread with capers and lemon

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Write a comment Cancel reply

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