Hamdi Saidani This Mary Berry Classic Olive Tapenade is a salty and briny recipe, which is made with black olives and anchovy fillets. It’s the perfect party appetizer, ready in about 10 minutes.
Jump to RecipeMary Berry Classic Olive Tapenade Ingredients
- 1 garlic clove, roughly chopped
- juice of 1 lemon
- 3 tbsp capers, drained and chopped
- 6 anchovy fillets in olive oil, drained and chopped
- 250 g (8 oz) black olives, pitted
- 20 g (3/4 oz) fresh flat-leaf parsley, roughly chopped
- about 3 tbsp olive oil
- salt and black pepper
How To Make Mary Berry Classic Olive Tapenade
- Blend the base: Put the garlic, lemon juice, capers, and anchovies into a food processor or blender. Purée for about 10 seconds until the mixture is quite smooth.
- Add olives and oil: Add the pitted black olives and the parsley, and blend again briefly to combine, leaving some texture. With the machine running, slowly drizzle in enough olive oil to make a thick paste.
- Season and serve: Taste the tapenade and season with salt and pepper if necessary (the anchovies and capers are already salty). Serve at once, or refrigerate in a covered container for up to 3 days. Allow it to come to room temperature before serving.
Recipe Tips
- What kind of olives are best? Good quality, pitted black olives like Kalamata or Gaeta will provide the best, richest flavour.
- How to adjust the saltiness? Anchovies and capers are very salty. Taste the tapenade before adding any extra salt. If you find it too salty, you can add a little more parsley or a squeeze of lemon juice to balance it.
- Can I make this without a food processor? Yes. For a more rustic, traditional texture, you can finely chop all the solid ingredients by hand and then mash them together in a mortar and pestle, gradually working in the olive oil.
- How to get the right consistency? Add the olive oil slowly at the end until you reach a thick, spreadable paste. You may not need all of the oil, or you might need a little more.
What To Serve With Olive Tapenade
This classic Provençal spread is incredibly versatile and delicious with:
- Toasted crusty bread or crostini
- Vegetable crudités (celery, carrots, bell peppers)
- As a spread in sandwiches
- Stirred into pasta or served with grilled fish or chicken
How To Store Olive Tapenade
- Refrigerate: Store the tapenade in an airtight container in the refrigerator for up to 3 days. Pouring a thin layer of olive oil over the top will help to keep it fresh.
- Bring to room temperature: For the best flavour, allow the tapenade to come to room temperature for about 20-30 minutes before serving.
FAQs
- What does ‘tapenade’ mean? The word comes from the Provençal word for capers, ‘tapenas’. A classic tapenade is a purée of olives, capers, and anchovies.
- Can I use green olives instead of black? Yes, you can make a green olive tapenade, but the flavour will be sharper and less rich than the classic version made with black olives.
- Can I make this vegetarian or vegan? To make it vegetarian/vegan, you must omit the anchovy fillets. The flavour will be different, but you can add a little extra saltiness with more capers or a pinch of sea salt.
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Mary Berry Classic Olive Tapenade Recipe
Course: Mary BerryServings
4
servingsPrep time
10
minutesCooking timeminutes
Calories
188
kcalA classic, salty, and intense Provençal spread made from black olives, capers, and anchovies
Ingredients
1 garlic clove, chopped
juice of 1 lemon
3 tbsp capers, chopped
6 anchovy fillets, chopped
250 g (8 oz) black olives, pitted
20 g (3/4 oz) fresh parsley, chopped
3 tbsp olive oil
Salt and black pepper
Directions
- Purée the garlic, lemon juice, capers, and anchovies in a food processor.
- Add the olives and parsley and pulse again to combine.
- With the machine running, slowly add enough olive oil to form a thick paste.
- Season with salt and pepper to taste, if needed.
- Serve immediately or store in the refrigerator.