| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Instructions
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 354 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 5 mg |
| Sodium | 895 mg |
Reviews
Incredibly salty. Also, the Dijon doesn’t seem right. I am going to try a different recipe. I can’t even taste the thyme and garlic. It’s all salt. Also, way too oily. I’m going to see if I can use it in recipes because eating it straight up is not a great experience.
Perfect! We now keep this on hand regularly. It’s also delicious mixed in with pasta.
Excellent however I cut the ingredients down after reading the reviews on the saltiness of the spread. 2 T of capers, 2 anchovies, 2 T olive oil and 1 tsp mustard. This worked for me. My husband despises olives and loved this.
I was disapointed in this recipe. I rinsed my olives and capers snd reduced the amount of anchovies to three fillets, and it is still too briney (this is coming from someone wih a very high tolerance for salt too). I think the addition of dijon just makes it too sharp. I might try a variation without the dijon and fewer anchovy fillets to see if that helps, but I’d give this a pass next time.
I like a milder tapenade. I use mild green and black olives and add finely chopped beets (well rinsed) and grated carrots. This provides more veggies, it’s more filling, and adds a beautiful color to any sandwich! Great touch for a holiday gathering!
I used jarred kalamata olives and anchovy paste, made recipe With all ingredients minus the lemon cuz I had everything but….this was awesome. Also I cut back on the olive oil. Will make this again.
I hate people who use this rating space when they haven’t made the recipie, but here I am. Forgive me. I’m a novice cook and feel foolish asking but, I live in a small town and don’t know where to find the olives. Can you use jarred or canned olives from the grocery? THANKS to any one who might respond. I’m a big Ina fan!! Please help!
I own all the BC cookbooks. If you would say which book this appears in, I could simply go to the book instead of printing the receipe.
This is so good! It is indeed briny, as a tapenade will be. I had anchovy paste in the house so I used that instead. I would say I added most of a teaspoon of it. There is no way it needs a half cup of oil – I stopped at 2 tablespoons.
Way too salty.