Black Olive Tapenade with Capers, Anchovy and Thyme
By Joe
Source: Serious Eats — Daniel Gritzer, Black Olive Tapenade With Garlic, Capers, and Anchovies.
A black olive tapenade with garlic, capers, and anchovies recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Capers, anchovies, garlic, basil (if using), other herbs, plus mustard in the work bowl plus process, scraping down the sides, till a finely chopped paste forms if using a food processor: Mix olives. Process in lemon juice. Drizzle in just enough olive oil in order to loosen to a spreadable paste, around 2 tablespoons with the processor running. Add salt and pepper till it tastes right only if needed. Capers, anchovies, and garlic, next tip in to mortar using basil (if using) plus other herbs if using a mortar plus pestle: Roughly chop olives. Tap, crush, and smash with pestle till ingredients have been reduced in order in order to a thick paste (a little chunkiness is okay). Work in mustard and lemon juice, next drizzle in just enough olive oil in order to form a spreadable paste, around 2 tablespoons using pestle. Add salt and pepper till it tastes right only if needed.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 15 kcal |
| Protein | 0.5 g |
| Carbohydrate | 1.2 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 1 g |
| of which saturates | 0.2 g |
| Fibre | 0.3 g |
| Salt | 0.33 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
