127min 4 ppl
Homemade Black Olive Tapenade
17 minutes
4 people
Easy≤30 min & ≤6 steps
17 min · 6 steps
Easy: ≤30 min and ≤6 steps
185 kcalper person
Protein 1g
Carbs 3g
Fats 19g
About this dish
Working the olives by hand in a mortar rather than a food processor keeps the texture coarse and intensely savoury — the defining quality that separates a Provençal tapenade worth eating from a featureless paste. Capers, garlic and a touch of miso build the savoury depth traditionally supplied by anchovy, finished with lemon and a slick of olive oil.
Allergy Info
Soya, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovepeeled and roughly chopped1 clove
- Fresh thyme leavesstripped from stems1 tsp
- Fresh lemon juice1 tsp
- Lemon zestfinely grated1 tsp
Tins & Jars
- Black olives (Niçoise or Kalamata)pitted and patted dry200 g
- Capersrinsed and drained30 g
Spices & Seasonings
- Black pepperfreshly ground1 to taste
Oils & Condiments
- White miso pastestands in for anchovy to keep this version vegan1 tsp
- Dijon mustard0.5 tsp
- Extra-virgin olive oilplus extra to finish4 tbsp
Utensils
- Large mortar and pestle
Method
1
Combine the pitted olives, capers, miso paste, garlic, thyme leaves, and lemon zest in a large mortar. Work the pestle in firm circular strokes until the mixture forms a rough, textured paste — stop well before it becomes smooth.
Approx. 6 minutes
2
Add the lemon juice and Dijon mustard and work them through the paste with the pestle for 30 seconds.
Approx. 1 minute
3
Drizzle in the olive oil one tablespoon at a time, folding it through with the pestle after each addition until the tapenade is cohesive but still visibly chunky.
Approx. 4 minutes
4
Taste and season with black pepper. Transfer to a clean jar or bowl and smooth the surface lightly.
Approx. 2 minutes
5
Pour a thin layer of extra-virgin olive oil over the surface to seal, then cover and refrigerate for at least 1 hour before serving to allow the flavours to meld.
Approx. 2 minutes
6
Remove from the refrigerator 20 minutes before serving and stir the surface oil back through. Serve on grilled sourdough or crudités.
Approx. 2 minutes
