Spicy Olive Tapenade
This Spicy Olive Tapenade makes for a tasty spread, condiment, or dip. Perfect with bread, crackers or served on top of any protein
Ingredients
- ¼ cup olive oil (light or mild) (NOTE 1)
- 3 cloves garlic (cut into halves)
- 3 anchovies fillets (NOTE 2)
- 1 jalapeno (chopped roughly)
- 1 large red chilli (chopped roughly)
- 1 cup Kalamata olives (brined and pitted) (NOTE 3)
- 1 tbsp finely chopped coriander (cilantro)
- 2 tsp fresh lime juice
- ½ tsp sugar
- 2 tbsp freshly grated parmesan cheese
- salt and pepper to taste
Instructions
- Drained as much brine from the olives to prevent the tapenade from being watery. Chop the garlic in halves, then roughly chop the jalapeño and the red chilli.
- Heat oil in a small frying pan over medium-low heat. Place the garlic, anchovies, jalapeño and red chilli in the oil. Fry and stir regularly for a minute or until aromatic, but don't let the spices burn or they'll be bitter. Pour the hot oil over a heatproof strainer and into a bowl to separate the solids from the oil. Don't worry if some chilli seeds or bits of anchovies fall into the oil. Set the oil and solids aside for later use.
- In a food processor bowl, place the olives, coriander, lime juice, sugar and the solids from the oil (garlic, chillies and anchovies). Process on low speed until combined. Scrape down the sides of the bowl. With the motor still running at low speed, slowly drizzle in the oil until combined.
- Mix the parmesan cheese into the olives and have a taste, then add salt or pepper if needed.
Notes
(NOTE 1) Olive oil - Using extra virgin olive oil sometimes brings out an unpleasant and bitter flavour after being blitzed in the food processor. That's why I stick to mild or light olive oil, plus the taste is lighter, so it lets the other ingredients shine.
(NOTE 2) Anchovies - I used a jar of anchovies that was mixed with olive oil. Anchovies have a strong flavour that may be offputting to some. If you're not a fan of anchovies, add just one or two fillets. I don't recommend skipping them because they give this tapenade depth and savoury goodness.
(NOTE 3) Kalamata olives - They named Kalamata olives after a city in Greece. These brined olives are large and dark red-brownish. They're available whole and pitted. For convenience, I bought mine pitted.
Leftover - Transfer the tapenade into an airtight container and refrigerate. It'll be good for up to 3 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 190kcalCarbohydrates: 3gProtein: 2gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 4mgSodium: 581mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 11mgCalcium: 57mgIron: 1mg