How to Make Authentic Tapenade Like a Mediterranean Chef

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Tapenade! Doesn’t just saying it transport you straight to a sun-drenched patio in the Mediterranean? This intensely flavorful olive spread is a true gift from the south of France, bursting with savory, salty, and briny notes. Whether you’re a seasoned foodie or a curious beginner, I promise making tapenade at home is easier than you think. And the best part? It’s incredibly versatile and elevates everything from crusty bread to grilled meats. So, let’s gather our ingredients and unlock the secrets to crafting a truly unforgettable tapenade!

What You Need for the Perfect Tapenade

Core Ingredients

  • 1 cup (100g) pitted kalamata olives, drained (For a milder flavor, use Castelvetrano olives)
  • 2 tablespoons capers, drained and rinsed
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 1 tablespoon fresh lemon juice (about half a lemon)

Flavor Enhancers

  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of red pepper flakes (optional, for a touch of heat)

Optional Garnishes

  • Chopped fresh parsley
  • Lemon zest

Tools of the Trade

  • Cutting board
  • Chef’s knife or mezzaluna
  • Food processor or mortar and pestle
  • Small bowl
  • Airtight container for storage

Article by Family Cuisine

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