Anchovy-Free Tapenade
This anchovy-free tapenade is a delightful and versatile appetizer that will impress your guests and satisfy your taste buds. Made with a combination of pitted black olives, capers, garlic, lemon juice, and a blend of aromatic herbs, this tapenade offers a burst of savory flavors that will awaken your palate.
Equipment
- Food Processor
Ingredients
- 1 cup black olives pitted
- 2 Tbsp capers
- 2 cloves garlic minced
- 2 Tbsp lemon juice
- 1/4 tsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 pinch lemon zest
- 1/4 tsp red pepper flakes Optional
Instructions
- In a food processor, combine the black olives, capers, minced garlic, lemon juice, olive oil, black pepper, dried thyme, dried oregano, and red pepper flakes (if using).
- Process the ingredients until they are well combined and form a coarse paste. You can adjust the consistency by adding more olive oil, if desired.
- Transfer the tapenade into a serving bowl and garnish with lemon zest and red pepper flakes, if you are using them.
Notes
You can easily add anchovies to this recipe.
Also, try kalamata olives instead of black olives for a saltier spread. Mix it up with a variety of green and black olives.