Savoury Olive and Anchovy Tapenade
This sophisticated take on the classic Mediterranean tapenade offers a perfect balance of briny olives and umami-rich anchovies, resulting in a deliciously complex flavor profile. The freshness of basil and parsley complements the robust flavors, while a hint of garlic adds a subtle kick. Whether you're planning a dinner party or looking for a flavorful addition to your appetizer platter, this tapenade is versatile and sure to impress. This adapted recipe encourages creativity—feel free to adjust the anchovy content to your personal taste, remembering that the salty richness of these small fish can transform the dish. Just remember: fresh herbs are essential for the best experience.
N/A
Servings
325
Calories
7
Ingredients
Ingredients
anchovy fillets
5 (chopped and mashed)
kalamata olives
1 cup (pitted and chopped)
Worcestershire sauce
4 teaspoons (none)
extra virgin olive oil
1/2 cup (none)
fresh parsley
1/4 cup (chopped)
garlic
1 tablespoon (minced)
fresh basil
3 tablespoons (chopped)
Instructions
1
Start by finely chopping the anchovy fillets on a cutting board. Use the side of your knife to mash them into a paste for better blending.
2
In a medium mixing bowl, combine the mashed anchovies with the pitted and chopped Kalamata olives.
3
Stir in the Worcestershire sauce, allowing it to integrate with the mixture.
4
Gradually drizzle in the extra virgin olive oil, stirring continuously to ensure a good emulsion.
5
Add the minced garlic, chopped fresh parsley, and chopped fresh basil. Mix well until all ingredients are thoroughly combined.
6
Once combined, transfer the tapenade to a serving dish. Smooth the top and cover with a thin layer of olive oil to preserve freshness.
7
Seal the dish with plastic wrap and refrigerate for at least an hour before serving. This allows the flavors to meld beautifully.
8
Serve chilled with your choice of crackers, as a topping on pizza, or spooned over bruschetta with ripe Roma tomatoes and fresh mozzarella for a delightful contrast.
Nutrition Information
35g
Fat
4g
Carbs
1.25g
Protein
675mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Savoury Olive and Anchovy Tapenade?
This tapenade offers a sophisticated balance of briny olives and umami-rich anchovies, complemented by fresh herbs and a subtle hint of garlic.
How many ingredients are required for this recipe?
There are 7 main ingredients: anchovy fillets, Kalamata olives, Worcestershire sauce, extra virgin olive oil, fresh parsley, garlic, and fresh basil.
Can I adjust the amount of anchovies in the recipe?
Yes, you are encouraged to adjust the anchovy content to your personal taste, though their salty richness is key to the dish's transformation.
What type of olives are recommended for this tapenade?
The recipe specifically calls for 1 cup of pitted and chopped Kalamata olives.
How should I prepare the anchovy fillets?
You should finely chop the anchovy fillets and then use the side of your knife to mash them into a paste for better blending.
Is it necessary to use fresh herbs?
Yes, fresh parsley and fresh basil are essential for providing the best flavor and experience.
What is the best way to incorporate the olive oil?
Gradually drizzle in the 1/2 cup of extra virgin olive oil while stirring continuously to ensure a good emulsion.
How long should the tapenade be refrigerated before serving?
It should be refrigerated for at least one hour to allow the flavors to meld beautifully.
How do I prevent the tapenade from losing freshness in the fridge?
Before sealing the dish with plastic wrap, smooth the top and cover it with a thin layer of olive oil to preserve its freshness.
What are some serving suggestions for this tapenade?
It can be served chilled with crackers, used as a pizza topping, or spooned over bruschetta with ripe Roma tomatoes and fresh mozzarella.
How many calories are in a serving of this tapenade?
The recipe contains approximately 325 calories per serving.
What is the fat content per serving?
Each serving contains approximately 35g of fat.
Is this tapenade high in sodium?
The tapenade contains 675mg of sodium, largely due to the olives, anchovies, and Worcestershire sauce.
How many carbohydrates are in this recipe?
This recipe is relatively low in carbs, containing 4g per serving.
What is the protein content of the tapenade?
There is approximately 1.25g of protein per serving.
How much garlic should I add?
The recipe calls for 1 tablespoon of minced garlic.
What role does Worcestershire sauce play in this recipe?
It adds an additional layer of savory depth and helps integrate the flavors of the olives and anchovies.
Can I use this recipe as an appetizer?
Yes, it is specifically tagged as an appetizer and is perfect for dinner parties or appetizer platters.
Is this tapenade considered Mediterranean?
Yes, it is a sophisticated take on a classic Mediterranean dish.
Does the recipe contain fiber or sugar?
Based on the provided nutritional data, the fiber and sugar content are negligible or not specified.
How much parsley and basil are needed?
You will need 1/4 cup of chopped fresh parsley and 3 tablespoons of chopped fresh basil.
Should the tapenade be served warm or cold?
The recipe recommends serving the tapenade chilled after it has rested in the refrigerator.
How much Worcestershire sauce is required?
The recipe uses 4 teaspoons of Worcestershire sauce.
Is the recipe vegetarian?
Although 'vegetarian' appears in the tags, the recipe contains anchovies and Worcestershire sauce (which usually contains fish), so it is not vegetarian.
How much olive oil is used in the mixture?
The mixture requires 1/2 cup of extra virgin olive oil.
What is the best way to mix the ingredients?
Combine mashed anchovies and olives in a bowl, stir in Worcestershire sauce, drizzle in oil while stirring, and finally mix in the garlic and fresh herbs.
Can I use this for bruschetta?
Yes, it is excellent when spooned over bruschetta, especially when paired with tomatoes and mozzarella.
How do I ensure the anchovies are properly blended?
Mashing the finely chopped anchovies into a paste with the side of a knife ensures they blend smoothly into the tapenade.
What should the texture of the olives be?
The olives should be pitted and chopped before being combined with the other ingredients.
Is this a good recipe for impressing guests?
Yes, its deliciously complex flavor profile and sophisticated nature make it an ideal choice for dinner parties.