Time
prep 0:15
total 0:15
Ingredients
| 2 cups | Niçois olives, carefully pitted | | 1/3 cup | capers, rinsed | | 2 to 3 | anchovy filets, rinsed | | 1/4 cup | fresh squeezed lemon juice | | 1/4 | high-quality extra virgin olive oil | | 2 tsp. | fresh thyme, chopped | | Black pepper (do not salt!) |
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Instructions
Add all ingredients to a mortar and mash together (or pulse in a food processor) until coarse but homogenous.
Author's Comments
This is a traditional recipe from the city Nice, France. Thus, Niçois or Provençal olives are the best, being very mild and aromatic. And for God's sake don't use Kalamatas!
Tapenade is good used as a condiment for vegetables or fish, or simply slathered on a crusty baguette. Not advised for those who don't like salty/briny flavors!
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