Tapenade

Method

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1. Check the olives for stray stones. One will break a tooth or a blade.

   Mark done

2. Pound the garlic, capers and anchovies to a paste in a mortar, or pulse briefly in a processor.

   Mark done

3. Add the olives and work them in, keeping the mixture coarse. Stop while you can still see pieces.

   Mark done

4. Stir in the mustard, lemon juice, thyme and pepper.

   Mark done

5. Work in the olive oil a spoonful at a time until it is a thick, spoonable paste.

   Mark done

6. Add the brandy if using, which rounds the salt off.

   Mark done

7. Taste before adding any salt — the anchovies and capers usually make it unnecessary. Leave 30 minutes before serving.

   Mark done

Chef’s Tips

• Real olives, not the dyed tinned kind.
• Three tablespoons of capers. They are what it is named after.
• Keep it coarse. A smooth purée turns bitter.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Toasted baguette
• Crudités
• A glass of rosé

Storage & Reheating

Refrigerated under a film of oil for 2 weeks. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.