Tapenade

André Baranowski

Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.

Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Yield: makes 1 Cup

Ingredients

  • 34 cup pitted dry-cured black olives
  • 14 cup salt-packed capers, soaked and drained
  • 3 tbsp. sliced almonds
  • 5 oil-packed anchovy filets, drained
  • 2 cloves garlic, roughly chopped
  • 8 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh orange or lemon juice

Instructions

  1. Combine the olives, capers, almonds, anchovies, garlic, and 2 tbsp. oil in the bowl of a food processor and pulse until the ingredients are finely chopped. Transfer olive mixture to a small bowl and add the remaining oil and orange juice in a thin stream while whisking vigorously.
  2. Cover with plastic wrap and refrigerate overnight to let the flavors meld. The tapenade will keep, refrigerated and covered, for up to 4 days.