TAPENADE (OLIVE-CAPER SPREAD)
About 2 ¾ cups
Capers are an essential ingredient in this olive spread. Tapenade made without capers or with only a hint of them is sometimes called olivade. Both are traditionally served with crusty bread or crudités. For more on olive types, see here.
Combine in a food processor:
- 2 cups olives, such as Kalamata or Niçoise, pitted
- (3 anchovy fillets, rinsed and patted dry)
- 3 tablespoons drained capers
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or brandy
- 2 garlic cloves, coarsely chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper
Pulse the mixture to a coarse puree.